Salt reformulation in Australia: Bread, cheese and processed meat identified as key targets for reduction

Published 2021년 2월 22일

Tridge summary

A study by The George Institute of Global Health has found that Australia's voluntary sodium reformulation programme, the Healthy Food Partnership, could only reduce sodium purchases by 50mg/day per capita, despite covering 16.1% of all unique products. The programme, which sets sodium targets for 27 food categories, was found to have limited impact as 47% of products already meet the targets. The study suggests that adopting the UK's more stringent and wider sodium targets, or a gradual reformulation approach, could potentially double the reduction in sodium purchases. The study underscores the need for more robust targets to encourage more products to reformulate and highlights the importance of monitoring and potentially mandating the programme if voluntary efforts fail.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The study was conducted by the George Institute of Global Health, which used modelling analysis to model the potential reductions to Australian household sodium purchases after implementation of the government’s sodium reformulation programme. Nielsen data from 7,188 local households was used for the analysis. This voluntary sodium reformulation programme is dubbed the Healthy Food Partnership. It is being implemented by the Australian Department of Health (DOH), and aims to ‘empower food manufacturers to make positive changes’​ by providing firms with a set of sodium targets for 27 food categories to reformulate. “No prior research has assessed the potential impact of the reformulation targets at the food category or food manufacturer level in Australia and there has been no evidence to show the impacts, [when] such data may help to inform both government and food manufacturers as to where the greatest reductions could be made,”​ study lead researcher Daisy Coyle told ...

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