Abstract
Background: The National Heart Foundation of New Zealand (HF) has successfully supported bread companies to reduce the sodium content in leading selling breads over the past 20 years. Bread is the main source of sodium in the New Zealand (NZ) diet and is considered a low-cost staple food for many New Zealanders.
Methods: We highlight some of the critical success factors in developing a food reformulation programme in NZ, using the changes in the packaged loaf bread category as an example. The research considers sodium reduction through three different approaches: (1) matched products, (2) averages of products and (3) sodium contents of the top-selling breads in 2023.
Results: The biggest sodium reductions were for white breads, where the mean sodium content dropped from 517 mg/100 g in 2003 to 389 mg/100 g in 2023, representing a 25% reduction. White breads are priced lower than other breads, highlighting the programme's impact on health equity. The mean sodium content of all breads involved in the study in 2003 was 472 mg/100 g and in 2023 was 384 mg/100 g, representing a 19% reduction overall in the mean sodium content per 100 g. The mean sodium content for the top 20 breads by sales volume in 2023 was 382 mg/100 g, indicating that companies had reduced sodium in leading selling products and the changes had not compromised sales.
Conclusions: 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.