Food Reformulation in New Zealand: A Success Story of Reducing the Sodium Content in Bread from 2003 to 2023

A key factor for the success of this salt reduction work is the long-standing relationship between a trusted health organisation (HF) and major bread companies. Sodium targets are set in consultation with key food companies and consider any technical and commercial constraints. Government funding has ensured a long-standing programme of work where trust is built with companies, and targets can be revised and monitored. The opportunity from here is to explore where further reductions can be made in the bread category and where these results can continue to drive success in other food categories.