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Health Promotion International, Vol. 18, No. 1, 51-56, March 2003
© Oxford University Press 2003

A case study of sodium reduction in breakfast cereals and the impact of the Pick the Tick food information program in Australia

Peter Williams1,*, Anne McMahon2,* and Rebecca Boustead3

1Department of Biomedical Science and 2Smart Foods Centre, University of Wollongong NSW 2522, and 3Kellogg (Aust) Pty Ltd, 41–51 Wentworth Avenue, Pagewood NSW 2019, Australia

Address for correspondence: Dr Peter Williams, Department of Biomedical Science, University of Wollongong, NSW Australia 2522, E-mail: peter_williams{at}uow.edu.au

In 1997, one of Australia’s largest food companies undertook a program of salt reduction in 12 breakfast cereals. The National Heart Foundation’s Pick the Tick program criterion (<400 mg sodium per 100 g) was used as a target value where possible. Twelve products were reformulated, with reductions ranging from 85 to 479 mg sodium per 100 g and an average reduction of 40% (12–88%). As a result, 235 tonnes of salt were removed annually from the Australian food supply and five more products were able to carry the tick logo. The impact of the Pick the Tick program in changing the food supply extends beyond those products that are part of the food approval program.

Key words: food industry; food labels; food supply; salt


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