British food manufacturers are investigating ways to reduce salt levels in order to make products healthier without compromising on taste.

Government targets mean the amount of the ingredient included in foods needs to be reduced by 15 per cent by the end of next year, compared to 2010 levels.

But the Food and Drink Federation (FDF) noted that this will only be possible if new techniques to flavour and preserve goods are discovered, so it - alongside the British Retail Consortium - has commissioned research into the issue.

"Food manufacturers have already gone to great lengths to reduce the salt content of many of the UK's much-loved brands while keeping the great taste that consumers demand," said FDF communications director Terry Jones.

However, he added funding the work is aimed at identifying solutions so the "challenging" targets can be met.

Recent research conducted by the University of Bristol and published in the European Journal of Clinical Nutrition suggested salt consumption is too high among babies, with 78 per of cent eight-month-olds exceeding recommended levels.