It’s a Cracker! New Salt Reduction Targets
The salt content of savoury crackers will be reduced over three years following an agreement between the Australian Government and leading manufacturers Arnott’s Australia, Kraft Foods Australia, PepsiCo Australia and retailers Woolworths, Coles and ALDI.
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20 February 2013
The salt content of savoury crackers will be reduced over three years following an agreement between the Australian Government and leading manufacturers Arnott’s Australia, Kraft Foods Australia, PepsiCo Australia and retailers Woolworths, Coles and ALDI.
Parliamentary Secretary for Health and Ageing Catherine King said that the agreement reached through the Australian Government’s Food and Health Dialogue will result in leading manufacturers and retailers reducing sodium in savoury crackers according to agreed targets.
The targets are:
- Plain Crackers: 850mg per 100g (maximum)
- Flavoured Crackers: 1000mg per 100g (maximum)
- Flavoured rice crackers/cakes/corn cakes: 850mg per 100g (maximum)
- a 15 per cent sodium reduction towards the targets for products above the agreed maximum targets for all of the above categories.
Ms King said “The link between excess salt consumption and high blood pressure is well known, with about 21 per cent of Australians reported to have high blood pressure.”
These new targets build on reformulation actions currently being conducted by the food industry as part of their engagement in the Food and Health Dialogue.
Work to date shows that the combined cumulative effect of sodium reformulation activities for the first four food categories engaged as part of the Food and Health Dialogue may reduce sodium intake by 4 per cent.
“This equates to the removal of about 2200 tonnes of salt from food every year; and we will maintain our efforts to remove even more salt from more types of food,” Ms King said.
There are now eight food categories being reformulated under the Food and Health Dialogue for a total of 17 reformulation targets, with individual companies reporting periodically to the Department of Health and Ageing on their progress.
The main aim of the Food and Health Dialogue is to improve the nutritional value of commonly eaten foods by reducing salt, added sugar, saturated fat and energy, and increasing fibre, wholegrain, fruit and vegetable content.
This aim is supported by strategies to standardise and reduce portion sizes, and make consumers more aware of healthier food choices.
More information is on the Food and Health Dialogue website.
The Food and Health Dialogue was established in 2009 between the Government, the public health sector and the food industry, aiming for collective, voluntary action to improve the diet and health of Australians.
For more information, please contact the Parliamentary Secretary's Office on (02) 6277 4230
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