Burger King and McDonald’s have joined a host of other UK-based retailers in a bid to reduce their sugar, salt and saturated fat in their products, according to a new report by the British Retail Consortium (BRC). The duo were part of a clutch of companies that took part in a “reformulation” exercise of their menus in a bid to hit Food Standards Agency (FSA) targets. The BRC has published those reformulation achievements today and said Burger King had cut the saturated fat content of its oil by 11% and reduced the saturated fat per 100g in its breakfast range by 100g. Similarly McDonalds has reduced the sugar content of its breakfast rolls by 71% and they now use 33% less fat. The company first reformulated its cooking oil in 1993 and has since done so on three occasions – and has now eliminated all hydrogenated vegetable oils from its entire menu. Andrea Martinez-Inchausti, the BRC’s assistant food director, said: “Reformulating food products without comprising taste, safety and quality hasn’t been easy. But BRC members are fully committed to helping develop food that provides customers with healthier choices at affordable prices and to publishing the progress they’re making. “Retailers’ extensive work on reformulation is only part of the overall obesity equation. Other factors such as consumer awareness, exercise and education shouldn’t be ignored.” The FSA will later this year issue guidelines on the printing of calorie information on menus following a pilot scheme earlier this year. Meanwhile restaurants in New York are protesting over plans to ban salt completely in the city’s eateries.