PS-P14-7: IMPACTS OF CONSTRUCTING AND OPERATING “KARUSHIOH” CERTIFICATION SYSTEM TO PROMOTE DELICIOUS LOW-SALT MEALS ON THE JAPANESE LOW-SALT FOODS MARKET

Abstract

Objective: From the viewpoint of preventing and prognosis cardiovascular disease, it was created by National Cerebral and Cardiovascular Center (NCVC) of Japan to create a new concept of low-salt meal that brings out the delicious by using salt lightly under the name of “Karushioh”. As a mechanism for consumers to easily obtain delicious low-salt foods, the “Karushioh” certification system linked to the economic activities of companies, has been promoted by NCVC. Under this system, NCVC examines whether foods meet the certification criteria such as low salt and deliciousness, and permits the labeling of “Karushioh”, which is registered as a trademark for passed foods. Therefore, the purpose of this study was to sort out the current status of this certification and was to verify the spread of “Karushioh” certified foods and their impact on salt reduction. Design and Methods: The market size of certified foods was tabulated from the fiscal year 2020 sales performance report submitted by companies that manufactures/sells certified foods in accordance with the trademark license agreement. In addition, the amount of salt reduction associated with the launch of certified foods were estimated from the comparison target products in the “Karushioh” certification examination. Results: As an initiative linked to the industry, the market for delicious low-salt foods through the operation of the certification system is expanding, and the market size of the certified foods will exceed 2.1 billion yen in fiscal year 2020, and the number of certifications so far has increased. At the end of 2021, a total of 166 applications were submitted by 52 companies. In addition, the amount of salt reduction in fiscal year 2020 due to the launch of the certified food to the market was estimated to be 51 tons. Conclusions: In the several years since the certification system started, it has formed a market of over 2 billion yen, whereas in the market of low-salt foods in Japan, which is estimated to exceed 70 billion yen. With the future development of the certification system, more promotion of salt reduction can be expected.