Once again, Jamie Oliver has hit the headlines for his salt-laden pasta sauces, with five of his, and his supermarket of choice Sainsbury's, tomato-based sauces topping a list for being the saltiest of the salty.

The campaigning chef prompted shouty capitals in the Mail - Jamie Oliver's pasta sauce has more salt than TEN bags of crisps, which even Kellogg's Corn Flakes didn't manage when it was revealed last month that they have more salt in a 30g bowl than a bag of Walkers ready salted crisps. (We have an fixation with measuring salt in food by comparison either with crisps, or, bizarrely in my opinion, the sea.)

This exact same story appeared in July of last year. Back then, his spokesperson said the sauces were "designed to be eaten in the Italian way" with one jar feeding four to six people. They attempted a bit of a cheerful repurposing of the story with the helpful tagline, "A little of Jamie's sauce goes a long way."

But a little presumably went just a bit too far - Oliver's spokesman today claims the chef's team have been working on a lower salt recipe since the spring. I haven't been able to find mention of that in the summer of 2008, but no matter, the new formula will apparently be available from early December and contain 0.8g salt as opposed to the current 3g. That's quite a drop. Why has it taken them so long to get the recipe right, I wonder.