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

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 ...