1
Report on the Evaluation of the nine
Food Categories for which reformulation
targets were set under the Food and
Health Dialogue
Submission to: Department of Health
Submitted by: National Heart Foundation of Australia
6th May 2016
Contact: Project Manager - Xenia Cleanthous
Manager, Nutrition Data & Analysis, Health Outcomes
Tel: (03) 9321 1516
Email: [email protected]
2
Table of Contents
Summary of findings ............................................................................................................................... 6
Background ............................................................................................................................................. 8
Methodology........................................................................................................................................... 8
Categories included in this report....................................................................................................... 8
Summary of agreed reformulation targets for the Food and Health Dialogue .................................. 9
Datasets used and timeframes ......................................................................................................... 12
Mapping FoodTrack data to HFP category definitions ..................................................................... 12
Analyses conducted .......................................................................................................................... 12
Analysis software .............................................................................................................................. 13
Notes ................................................................................................................................................. 13
CHAPTER 1: Breads ............................................................................................................................... 14
Summary Table of Category: Breads................................................................................................. 14
Summary Table of Key Results .......................................................................................................... 14
Changes to the Bread category over time ........................................................................................ 16
CHAPTER 2: Ready to eat breakfast cereals.......................................................................................... 17
Summary Table of Category: Ready to eat breakfast cereals ........................................................... 17
Summary Table of Key Results .......................................................................................................... 17
Changes to the breakfast cereals category over time ...................................................................... 19
CHAPTER 3: Simmer sauces .................................................................................................................. 20
Summary Table of Category: Simmer Sauces ................................................................................... 20
Summary Table of Key Results .......................................................................................................... 21
Asian-style ......................................................................................................................................... 21
Indian-style........................................................................................................................................ 23
Pasta sauces ...................................................................................................................................... 24
Simmer sauces .................................................................................................................................. 26
CHAPTER 4: Processed meats ............................................................................................................... 28
Category summary: Processed meats............................................................................................... 28
Summary Table of Key Results .......................................................................................................... 29
Time point ............................................................................................................................................. 29
Product count (n) .................................................................................................................................. 29
3
Average sodium content (mg per 100g) ............................................................................................... 29
Number meeting max. target (n) .......................................................................................................... 29
Proportion meeting max. target (%) ..................................................................................................... 29
Bacon - Sodium ................................................................................................................................. 30
Ham and other cured meats – Sodium ............................................................................................. 31
Emulsified luncheon meats – Sodium ............................................................................................... 33
Emulsified luncheon meats – Saturated fat ...................................................................................... 34
Cooked/smoked sausages – Saturated fat........................................................................................ 36
CHAPTER 5: Soups ................................................................................................................................. 38
Category summary: Soup .................................................................................................................. 38
Summary Table of Key Results .......................................................................................................... 38
Time point ............................................................................................................................................. 38
Product count (n) .................................................................................................................................. 38
Average sodium content (mg per 100g) ............................................................................................... 38
Number meeting max. target (n) .......................................................................................................... 38
Proportion meeting max. target (%) ..................................................................................................... 38
Dry soups .......................................................................................................................................... 39
Wet/condensed soups ...................................................................................................................... 40
CHAPTER 6: Savoury pies and pastries.................................................................................................. 42
Summary Table of Category: Savoury pies and pastries ................................................................... 42
Summary Table of Key Results .......................................................................................................... 43
Wet meat and vegetarian pastries.................................................................................................... 43
Dry meat and vegetarian pastries ..................................................................................................... 44
CHAPTER 7: Potato, corn and extruded snacks .................................................................................... 46
Summary Table of Category: Potato, corn and extruded snacks...................................................... 46
Summary Table of Key Results .......................................................................................................... 47
Cereal-based snacks .......................................................................................................................... 47
Potato chips ...................................................................................................................................... 49
Extruded snacks ................................................................................................................................ 50
Salt & vinegar snacks ........................................................................................................................ 52
Changes to the Potato, corn and extruded snacks category, over time ........................................... 53
4
CHAPTER 8: Savoury crackers ............................................................................................................... 54
Summary Table of Category: Savoury crackers ................................................................................ 54
Summary Table of Key Results .......................................................................................................... 55
Flavoured Crackers (flour-based) ...................................................................................................... 55
Plain Crackers (flour-based) .............................................................................................................. 57
Rice Crackers/Cakes/Corn Cakes - Flavoured ................................................................................... 58
Changes to the savoury crackers category over time ....................................................................... 60
CHAPTER 9: Cheese ............................................................................................................................... 61
Summary Table of Category: Cheese ................................................................................................ 61
Summary Table of Key Results .......................................................................................................... 61
Cheddar and cheddar style cheeses ................................................................................................. 62
Low moisture mozzarella cheeses .................................................................................................... 63
Processed chilled cheeses ................................................................................................................. 65
5
Summary of findings
Category
Key results (all results are comparing 2015 data to Baseline data)1
Breads

sodium content, of approximately 10%.
Baseline – March
2009
Since baseline (2009), there has been a significant reduction in the average

28% of products in 2009 were below the maximum sodium target, which
has now increased three-fold to 86% (2015).
Aug-Sept 2015
Ready to eat

breakfast cereals
Baseline - Jan 2010
Compared to baseline, there has been a significant reduction in the average
sodium content, of approximately 32%.

54% of products in 2009 were below the maximum sodium target, which
increased to 83% in 2015.
April-May 2015
Simmer sauces

In the Asian-style sauces segment, 35% of products in 2009 were below the
maximum sodium target. This has increased to 55%.
Baseline – May 2010

June-July 2015
In the Indian-style sauces segment, less than one in two (48%) products at
baseline were below the maximum sodium target. In 2015, this increased
to more than two in three products (68%).

The pasta sauces segment was the only segment in this category that had a
significant reduction in the average sodium content compared to baseline –
approximately 20%. This was also supported by a marked increase in the
proportion of products meeting the maximum sodium targets, which more
than doubled since baseline (33% to 76%).

Compared to baseline, there was an overall increase in the proportion of
products in the simmer sauces segment meeting the maximum sodium
target of more than 80% (25% to 46%).
Processed meats
Baseline - May 2010

There was a significant reduction in the average sodium content of
products in the bacon segment by >10% since baseline, and the proportion
of products meeting the maximum sodium target more than doubled (25%
April-May 2015
1
Reference to any significant reductions relates to those in which the average nutrient content(s) at the two time points (Baseline v 2015)
were statistically significantly different to each other (P < 0.05).
6
Category
Key results (all results are comparing 2015 data to Baseline data)1
to 60%).

There was a significant reduction in the average sodium content of
products in the ham and other cured meats segment by approx. 8% since
baseline, and there was a 70% increase in the number of products meeting
the maximum sodium target (47% to 80%).
Soups

There was a significant reduction in the average sodium content of
products in the wet/condensed segment since 2009 (approx. 5%)
Baseline – Feb 2011

June-July 2015
In the wet/condensed soups segment, the average sodium content of
products in 2015 met the average sodium target by 10mg per 100g/ml.

In the dry soups segment, there was almost a three-fold increase in the
proportion of products meeting the maximum sodium target (27% to 78%).
Savoury pies and

pastries
There was a significant reduction in the average sodium content of
products in the wet meat and vegetarian pastries segment compared to
baseline (approx. 10%). The proportion of products meeting the maximum
Baseline – May 2011
sodium target increased to over 50% (from 28% at baseline).
Sept – Oct 2015
Potato, corn and

Compared to baseline (2012):
o the average sodium content of products in the cereal-based snacks
extruded snacks
Baseline - May 2012
segment reduced significantly (by 14%) and met the average sodium
October 20152
target for this segment by 80mg per 100g.
o there was a significant reduction in the average sodium content of
products in the extruded snacks segment (by 15%), which also met
the average sodium target for this segment.
o there was an increase in the number of products meeting the
maximum sodium target (by more than 50%) in the salt & vinegar
snacks segment.
Savoury crackers
Baseline – May 2012

There was a significant reduction in the average sodium content of
products in the plain crackers (flour-based) segment by approximately 15%.
2
Note the end point for the category action plan was December 2015. Manufacturers therefore may have reformulated further following
the October 2015 data collection.
7
Category
Key results (all results are comparing 2015 data to Baseline data)1
July – Aug 20153
Cheese
Baseline – May 2011

For all three segments, there was no significant change in the average
sodium content or in the proportion of products meeting the maximum
sodium targets.
September 20154
Background
The Healthy Food Partnership (HFP) Executive Committee has requested an evaluation of
the nine food categories for which reformulation targets were set for industry, under the
previous Food and Health Dialogue (the Dialogue) initiative. This evaluation report will be
presented at the HFP Executive meeting on 13th May 2016.
Methodology
Categories included in this report
The nine Dialogue categories that were included in this report are outlined in the summary
table below. The summary table indicates, for each category (and category segment(s)
where relevant); their corresponding reformulation target(s) and the timeframe for action.
3
Note the end point for the category action plan was December 2015. Manufacturers therefore may have reformulated further following
the July-August 2015 data collection
4
Note the end point for the category action plan is March 2017. Manufacturers therefore still have time to reformulate products
8
Summary of agreed reformulation targets for the Food and Health Dialogue
Food Category
Segments
Reformulation Targets
Timeframe for Action
Breads
N/A
Maximum sodium target of 400mg/100g
May 2010 –
December 2013
Ready-to-eat
Breakfast Cereals
N/A
15% reduction in sodium across those products with sodium levels
exceeding 400mg/100g.
May 2010 –
December 2013
Asian style sauces
15% reduction in sodium across simmer sauces with sodium levels
exceeding 680mg/100g
Simmer Sauces
Processed Meats



Indian style sauces
Pasta sauces
Other (simmer-type) sauces
15% reduction in sodium across simmer sauces with sodium levels
exceeding 420mg/100g


Bacon
Ham and other cured meat products
Maximum sodium target of 1090mg/100g
Emulsified luncheon meats
Maximum sodium target of 830mg/100g


10% reduction in saturated fat across those products with saturated
fat levels exceeding 6.5g/100g
Emulsified luncheon meats
Cooked/smoked sausages
Dry soups products
Maximum sodium target of 290mg/100g
Wet/condensed soup products
Average sodium target of 290mg/100g AND
Soups
January 2011 –
December 2014
January 2011 –
December 2013
December 2011 –
December 2014
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Food Category
Segments
Reformulation Targets
Timeframe for Action
a maximum target of 300mg/100g
Wet savoury pies and pastries
10% reduction in sodium across those with sodium levels exceeding
400mg/100g
Savoury Pies
Potato/Corn/Extruded
Snacks (PCES)
Dry savoury pies and pastries
10% reduction in sodium across those with sodium levels exceeding
500mg/100g
Cereal-based snacks
Average sodium target of 550mg/100g AND maximum target of
700mg/100g
Potato chips
Average sodium target of 550mg/100g AND max. target 800mg/100g
Extruded snacks
Salt and vinegar-based snacks
Average sodium target of 950mg/100g AND
March 2012 –
March 2014
December 2012 –
December 2015
maximum target of 1250mg/100g
Average sodium target of 850mg/100g AND maximum target of
1100mg/100g
Maximum sodium target of 1000mg/100g OR
Flavoured crackers (flour-based)
15% reduction in sodium towards the maximum target for products
with sodium levels significantly above the agreed maximum targets
Plain crackers (flour-based)
Maximum sodium target of 850mg/100g OR 15% reduction in sodium
Savoury Crackers
December 2012 December 2015
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Food Category
Segments
Reformulation Targets
Flavoured rice crackers/cakes/corncakes
towards the maximum targets for products with sodium levels
significantly above the agreed maximum targets
Cheddar and cheddar style cheeses
Maximum sodium target of 710mg/100g
Low moisture mozzarella cheeses (LMMC)
Maximum sodium target of 550mg/100g
Cheese
Maximum sodium target of 1270mg/100mg OR
Chilled processed cheeses
Timeframe for Action
March 2013 –
March 2017
10-15% reduction in sodium towards the maximum target for those
products with sodium levels significantly above the agreed maximum
target of 1270mg/100g.
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Datasets used and timeframes
For each category, the datasets used in the original modelling for the Dialogue Category
Reports5 were defined as the ‘Baseline’ datasets. More specific detail about each Baseline
dataset is outlined in each of the category chapters.
To evaluate any potential changes to the nutritional profile of the products in the nine
Dialogue categories for which target were set, data from FoodTrackTM was used.
FoodTrack is a joint initiative between the Heart Foundation and CSIRO for which nutrition
data for food and beverage products sold in Australian supermarkets is collected annually,
and updated every year. For each category, the FoodTrack database contains data on more
than 90% of products in the Australian retail market.
FoodTrack data collection began in 2014, with data re-collected and updated annually
(including the capture of new products). For this report, data from the 2014 and/or the 2015
FoodTrack datasets were used, depending on each category’s timeframe for action.
Mapping FoodTrack data to HFP category definitions
Corresponding data from the FoodTrack database was exported for each of the nine
categories and mapped to the Baseline datasets in accordance with the Dialogue category
definitions (see each category chapter for more detail).
Analyses conducted
For each of the nine categories (including their sub-categories, or ‘segments’) for which
targets were set under the Dialogue, the following analyses were conducted:
Descriptive statistics; average amount of the specified nutrient(s) for which targets were set

Proportion (%) of products that met the target(s) for the specified nutrient(s)

Frequency distribution charts to highlight comparative changes over time in the
profile of the nutrients for which targets were set, within each category.
5
Products counts at Baseline may differ to the original datasets reported at the Food and Health Dialogue roundtable due to differences in
segment or category classification, or the absence of certain retailers for which private label product data was included but they did not
take part in the Food and Health Dialogue. The Dialogue Category Reports were also previously written by the Heart Foundation.
12
Where reduction targets were set that related to proportional reductions for those above a
maximum reduction target (for example a 15% reduction in sodium across simmer sauces
with sodium levels exceeding 680mg/100g), it was difficult to report on this type of target
without assessing each product’s individual change in sodium content. As a substitute, these
types of targets were assessed as a maximum reduction target and complemented with
interpretation from the distribution charts to provide an indication of the overall change in
the category’s nutrient profile over time, as this was the primary aim of setting these
targets.
Analysis software
Data was analysed using IBM SPSS Statistics Version 23 software package. Statistical analysis
comparing the average nutrient content of products at Baseline to that in 2015 was
conducted using independent samples t-test with significance set at P < 0.05.
Notes

Where values on the NIP had a ‘<’ symbol, they were treated as maximums for
the purposes for automated calculations, e.g. ‘<1.0’ treated as 1.0

For ease of analysis variety packs were excluded

Where a product was identified as present in more than one pack size, each pack
size that had a different nutritional profile was included

Data was not sales-weighted as this information was not available
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CHAPTER 1: Breads
Summary Table of Category: Breads
Definition
Product
examples
Exclusions
Those that are
made by baking
a yeastleavened dough
prepared from
one or more
cereal flours or
meals and
water.
Sliced loaf breads
(e.g. white,
wholemeal,
multigrain, rye),
rolls, bagels,
English muffins,
fruit breads and
bagels
Gluten free bread,
sourdough, spelt,
flat breads (E.g.
naan, pita, Turkish,
focaccia), pizza
bases, bread mixes,
value added e.g.
cheese and bacon
rolls, olive bread
Timeframe
for Action
Targets
Datasets
used
Baseline March 2009
Maximum sodium May 2010 –
target
December
of 400mg/100g
2013
Aug-Sept
2014
Aug-Sept
2015
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content (mg per
100g)
Number meeting
max. target (n)
Proportion meeting
target (%)
Baseline – 20096
185
432
52
28
Aug-Sept 2014
146
408
109
75
Aug-Sept 2015
146
390*
126
86
*Significantly different to Baseline (P < 0.001)
There was a significant reduction in the average sodium content of products in this category
since Baseline, of approximately 10%. In addition, 28% of products at Baseline were below
the maximum sodium target in this category. This more than tripled to 86%, by 2015.
The improvements in the category profile are also reflected in the distribution charts below.
Compared to Baseline, there was a visible downward shift in the distribution of the sodium
content overall. At Baseline, there was a peak of products with a sodium content 400500mg per 100g, which shifted downwards to concentrate at a very large peak at the
maximum sodium target, 400mg per 100g, by 2015.
6
The following brands were excluded from the Baseline dataset as these retailers did not participate in the Food and Health Dialogue: IGA
/ Cornett’s, No Frills, Territory (northern territory exclusive), Seven Eleven, Black & Gold, Baker’s Delight
14
15
Changes to the Bread category over time
Since 2009, there has been an emergence of many new types of bread products on the
market. The two main types observed in the original FoodTrack datasets were:
1. sourdough breads; only one product in 2009 compared to 14 in 2015.
2. gluten free breads; these products are now readily available in the supermarkets. At
Baseline, there were two gluten free products compared to 24 in 2015.
As both sourdough breads and gluten free breads were out of the scope of the original
targets set for the Bread category, a separate analysis would need to be undertaken to
assess whether their presence has had an overall influence on this category’s sodium
profile, over time.
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CHAPTER 2: Ready to eat breakfast
cereals
Summary Table of Category: Ready to eat breakfast cereals
Definition and
product examples
Exclusions
Targets
Timeframe for
Action
Plain or mixed flakes,
puffed grains,
processed grains, and
fruit/flake mixtures
with or without other
ingredients, fruit filled
wheat pillows
Muesli, muesli flakes, oat
flakes, hot cereals (e.g.
Oats), clusters and
granolas, plain wheat
biscuits (e.g. Weetbix)
15% reduction in
sodium across
those products
with sodium
levels exceeding
400mg/100g.
Datasets used
Baseline - Jan
2010
May 2010 –
December 2013 July 2014
April-May 2015
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content (mg per 100g)
Number meeting
max. target (n)
Proportion
meeting max.
target (%)
Baseline – 20097
125
393
68
54.5
July 2014
116
287
91
81.9
April-May 2015
125
266*
104
83.2
*Significantly different to Baseline (P < 0.001)
There was a significant reduction in the average sodium content of products in this category
since Baseline, of approximately 32%. In addition, 54% of products at Baseline were below
the maximum sodium target, which increased to 83%, by 2015.
The improvements in this category’s profile are also reflected in the distribution charts
below. Compared to Baseline, there was a visible downward shift in the distribution of the
sodium content, overall.
At Baseline, the sodium content of products was more variable, with a peak at
approximately 600mg per 100g whereas in 2015 the peaks observed were in a lower range
7
BI-LO and Farmland branded products were excluded from the Baseline dataset as these retailer(s) did not participate in the Food and
Health Dialogue
17
of 250-400mg per 100g, and there were visibly less products with a sodium content >400mg
per 100g.
18
Changes to the breakfast cereals category over time
Although the scope of the ready to eat breakfast cereals category specifically excluded
mueslis and hot-cereals, there was an emergence of products identified as granolas or
clusters that have also been excluded. The term ‘granola’ has been trademarked by a major
manufacturer which means that it cannot be used as a brand name by any other company.
In replacement of the term ‘granola’, other companies make reference to ‘clusters’ to
reflect similar products. These products have been excluded from analysis as they resemble
a muesli more than a traditional ready to eat flake-type cereal. This is because their
characterising ingredients are similar to that of muesli (i.e. oats, nuts, seeds, dried fruits).
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CHAPTER 3: Simmer sauces
Summary Table of Category: Simmer Sauces
This category includes sauce-type products that are major characterising components of a meal. Products
within this category are designed to be mixed with rice or pasta, and/or meat and vegetables before
consumption and can be simmered, baked or stir fried with the added ingredients
This category does not include recipe bases or concentrates, pastes (e.g. pesto, tomato), gravies, condiment
style sauces (tomato, hoisin, sweet chilli etc.), marinades or finishing sauces, as well as ready meals and meal
kits which contain a simmer sauce as a core ingredient
Segment
Product examples
Targets
Asian-style
sauces
Generally based on flavours to
replicate Asian recipes. Often based
on high sodium sauces such as soy,
fish or oyster sauce and often
labelled as noodle sauce or stir-fry
sauce.
15% reduction in
sodium across
simmer sauces with
sodium levels
exceeding
680mg/100g
Indian style
sauces
Generally based on flavours to
replicate Indian recipes and often
labelled as curry sauces.
Pasta sauces
Mainly tomato-based sauces, but
also includes pasta bakes which are
often creamier-style. May be
chunky or smooth in consistency
and the packaged product may
contain other ingredients such as
vegetables and/or meat. Pasta
sauces can be pour-in, stir-in, cookin or stir-thru
Other (simmertype) sauces
Sauces that are a major
characterising components of a
meal but are not categorised as
pasta, Indian or Asian style sauces.
Includes products such as risotto
bakes, and e.g. chicken/stroganoff
tonight
Timeframe
for Action
Datasets
used
Baseline –
May 2010
15% reduction in
sodium across
simmer sauces with
sodium levels
exceeding
420mg/100g
Jan 2011 –
Dec 2014
June-July
2015
20
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content (mg per 100g)
Number meeting
max. target (n)
Proportion
meeting max.
target (%)
Asian-style
Baseline – May 2010
39
820
16
41.0
June-July 2015
38
825
21
55.3
Baseline – May 2010
35
497
14
40.0
June-July 2015
50
425
34
68.0
Baseline – May 2010
90
474
30
33.3
June-July 2015
113
380*
36
75.8
Baseline – May 2010
32
492
8
25.0
June-July 2015
22
476
10
45.5
Indian-style
Pasta sauces
Simmer Sauces
*Significantly different to Baseline (P < 0.001)
Asian-style
There was no significant change in the average sodium content of products in this segment.
However, there was an overall increase in the proportion of products in this segment
meeting the maximum sodium target by 35%.
The distribution charts below show that although the sodium content of products in this
segment was highly variable in 2015 compared to Baseline, there was a greater
concentration of products in 2015 below the maximum sodium target than at Baseline.
21
22
Indian-style
Although not statistically significant, there was an overall reduction in the average sodium
content of products in this segment and an increase in the proportion of products in this
segment meeting the maximum sodium target by 70%.
In 2015, there remained a broad distribution in the sodium content of products in this
segment. However, there were more products concentrated at or below the maximum
sodium target than at Baseline.
23
Pasta sauces
The pasta sauces segment was the only segment in this category that had a significant
reduction in the average sodium content compared to Baseline (approximately 20%). This
was also supported by the marked increase in the proportion of products meeting the
maximum sodium targets, which more than doubled since Baseline.
The significant reductions in the sodium content of products in this segment, and the
improvements in the proportion meeting the maximum sodium targets were supported by
the overall downward shift in the sodium profile of this category (see distribution charts
below).
In 2015, more products were observed at or below the maximum sodium target, with a
visible peak at this data point compared to Baseline where the most prominent peak of
products was observed between 400-500mg per 100g.
24
25
Simmer sauces
Since Baseline, there was no significant change in the average sodium content of products in
this segment. However, there was an overall increase in the proportion of products in this
segment meeting the maximum sodium target by 2015 of more than 80%.
In 2015, the sodium content of products in this segment peaked at or around the maximum
sodium target while there remained a similar degree of variability in the sodium content of
products to that of the Baseline dataset.
26
27
CHAPTER 4: Processed meats
Category summary: Processed meats
Under the Food Standards Code (the Code), processed meat is defined as a meat product containing no less
than 300g/kg meat, where meat either singly or in combination with other ingredients or additives, has
undergone a method of processing other than boning, slicing, dicing, mincing or freezing, and includes
manufactured meat and cured and/or dried meat flesh in whole cuts or pieces. Excludes pate, cooked uncured
meats (e.g. roast meats) and dried meats
Exclusions: pancetta, cooked uncured meats e.g., silverside, sliced roast meats, dried meats e.g. Prosciutto.
Also excludes: salami, canned hams/meats, pastrami, prosciutto, pancetta, pepperoni, fresh sausages
Segment
Product examples
Targets Sodium
Bacon
Targets
Timeframe
Saturated Fat for Action
Datasets
used
N/A
Maximum
sodium target of
1090mg/100g
Ham and other
cured meat
products
Emulsified
luncheon meats
Devon, chorizo,
strasburg, berlina,
mortadella,
frankfurts
Maximum
sodium target of
830mg/100g
Cooked/smoked
sausages
pasteurised
sausages (including
frankfurts, chorizos,
cheerios etc.).
N/A
Baseline May 2010
N/A
10% reduction
in saturated fat
across those
products with
saturated fat
levels
exceeding
6.5g/100g
Jan 2011 –
Dec 2013
July-Aug
2014
April-May
2015
28
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content (mg per
100g)
Number meeting
max. target (n)
Proportion
meeting max.
target (%)
Bacon
Baseline – May 2010
40
1230
10
25.0
July-Aug 2014
42
1101
25
59.5
April-May 2015
39
1093*
23
59.0
Baseline – May 2010
64
1105
30
46.9
July-Aug 2014
50
1022
32
64.0
April-May 2015
79
1013*
63
79.7
Baseline – May 2010
22
945
5
22.7
July-Aug 2014
10
840
6
60.0
April-May 2015
9
901
4
44.4
Product
count (n)
Average saturated fat
content (g per 100g)
Number meeting
max. target (n)
Proportion meeting
max. target (%)
Baseline – May 2010
22
7.2
9
40.9
July-Aug 2014
10
6.9
4
40.0
April-May 2015
9
7.1
3
33.3
Baseline – May 2010
25
7.1
12
48.0
July-Aug 2014
21
5.9
15
71.4
April-May 2015
18
6.3
10
55.6
Ham and other
cured meats
Emulsified luncheon
meats
Time point
Emulsified luncheon
meats
Cooked/smoked
sausages
*Significantly different to Baseline (P < 0.05 for both)
29
Bacon - Sodium
In 2015, there was a significant reduction in the average sodium content of products in this
segment by just over 10% since Baseline8, and the proportion of products meeting the
maximum sodium target had more than doubled.
The distribution charts show that compared to Baseline, there were less products in 2015
with a sodium content of ≥1400mg per 100g and that in 2015 there were more products
concentrated at or below the maximum sodium target.
8
No significant differences between 2014 and 2015 were observed – only 2015 reported
30
Ham and other cured meats – Sodium
There was a significant reduction in the average sodium content of products in this segment
by approximately 8% since Baseline. In addition, there was a 70% increase in the number of
products meeting the maximum sodium target.
The distribution charts also show that, compared to Baseline, there was a clear downwards
shift in the distribution of the sodium content of products which peaked at or below the
maximum sodium target.
31
32
Emulsified luncheon meats – Sodium
There was no significant reduction in the average sodium content of products in this
segment since Baseline. However, the proportion of products that met the maximum
sodium target has doubled9. The distribution charts show that, compared to Baseline, there
was a general downward shift in the distribution of the sodium content of these products.
9
Interpret result with caution due to small sample size in 2015 for this segment (n = 9).
33
Emulsified luncheon meats – Saturated fat10
The average saturated fat content of products in this segment did not change significantly
since Baseline. There was a slight reduction in the proportion of products with a saturated
fat content of <6.5g per 100g, however, this needs to be interpreted with caution due to the
small sample size, particularly in 2015 (n = 9). The distribution charts below also show a
similar profile in the distribution of the saturated fat content of these products in 2015.
10
At Baseline, one product had a saturated fat content of 19.5g per 100g. This has not been displayed on the distribution charts, however
did contribute to the average values
34
35
Cooked/smoked sausages – Saturated fat
Although not statistically significant, there was a slight downward shift in the average
saturated fat content of products in this segment and a slight increase in the proportion of
those with a saturated fat content of < 6.5g per 100g.
In 2015, there was a broader distribution of the saturated fat content of products in this
segment. Although the distribution was similar over the two time-points, in 2015, more
products had a saturated fat content at or below the 6.5g per 100g.
At Baseline, the maximum saturated fat content of products was 10g per 100g, however in
2015, two products had a saturated fat content of more than this.
36
37
CHAPTER 5: Soups
Category summary: Soup
Segment
Targets Sodium
Dry soup products
Maximum sodium target of
290mg/100g
Timeframe for
Action
Datasets used
Baseline – Feb 2011
December 2011 –
December 2014
Average sodium target of
290mg/100g AND
Wet/condensed soup
products
June-July 2015
a maximum target of
300mg/100g
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content (mg per
100g)
Number meeting
max. target (n)
Proportion
meeting max.
target (%)
Dry
Baseline – Feb 2011
81
320
22
27.2
June-July 2015
86
304
67
77.9
Baseline – Feb 2011
124
295
93
75.0
June-July 2015
195
280*
156
80.0
Wet/condensed
*Significantly different to Baseline (P < 0.05)
Although not statistically significant, there was a reduction in the average sodium content of
soups in the dry segment of approximately 5%. A similar proportional reduction was also
observed in the wet/condensed segment, however, this was statistically significant. In
addition, in the wet/condensed soups segment, the average sodium content of products in
2015 met the average sodium target by 10mg per 100g.
In both segments, there was an increase in the proportion of products meeting the
maximum sodium targets since Baseline. For dry soups, this increased by nearly threefold to
78%, and for wet/condensed soups, a smaller increase of 6% was observed. By 2015, the
majority of products (80%) in this segment had met the maximum sodium target.
38
Dry soups11
At Baseline, there was a more broad distribution in the sodium content of products in the
dry segment, with a peak just over 300mg per 100g. In 2015, the peak was observed for the
majority of products at or below the maximum sodium target.
11
One product has been excluded from the distribution charts at Baseline in 2015. At Baseline it had a sodium content of 855mg per 100g
and in 2015 it had a sodium content of 760mg per 100g. Note this product did contribute to the average value for this segment
39
Wet/condensed soups12
At Baseline, there was a peak in the sodium content of soups in the wet/condensed
segment at approximately 300mg per 100g. A slight downward shift in the overall
distribution was observed in 2015, which is consistent with the earlier results of a reduction
in the average and an increase in more products meeting the maximum sodium target. In
addition, in 2015, there were no products with a sodium content of >450mg per 100g.
12
One product has been excluded from the distribution chart in 2015, with a sodium content of 897mg per 100g, however this product did
contribute to the average value for this segment
40
41
CHAPTER 6: Savoury pies and pastries
Summary Table of Category: Savoury pies and pastries
Segment
definition
Product examples
Exclusions
Targets
Wet meat and
vegetarian pies
Wet meat and
vegetarian pies
(meat/poultry only or
with vegetables in
'gravy base' e.g. steak
and kidney, chicken
and mushroom, etc.
Pastizzi and
similar13
10% reduction in
sodium across those
with sodium levels >
400mg/100g
Dry meat and
vegetarian
products
Dry meat and
vegetarian savoury
products (sausage
rolls, pasties, pork pie
and pot pie).
10% reduction in
sodium across those
with sodium levels >
500mg/100g
Timeframe
for Action
March 2012
– March
2014
Datasets
used
Baseline –
May 2011
Sept – Oct
2015
13
These are vegetarian pastries traditionally made from filo-like pastry filled with ingredients such as spinach and ricotta. They have a
different nutritional profile to traditional vegetarian pastries included in this category, e.g. vegetarian pastie so have been defined as out
of the scope for this category definition
42
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content
(mg per 100g)
Number meeting Proportion meeting
max. target (n)
max. target (%)
Wet
Baseline - May 2011
102
454
29
28.4
Sept-Oct 2015
84
402*
43
51.2
Baseline - May 2011
41
567
15
36.6
Sept-Oct 2015
29
550
8
27.6
Dry
*Significantly different to Baseline (P < 0.001)
Wet meat and vegetarian pastries
The average sodium content of products in this segment reduced significantly (by more than
10%) and the proportion of products meeting the maximum sodium target increased to
over 50%.
The distribution charts below display that, compared to Baseline, there were fewer products
with a sodium content of >400mg per 100g. In 2015 there was a peak in the sodium content
of products at or below approximately 400mg per 100g.
43
Dry meat and vegetarian pastries
The average sodium content of products in this segment did not change significantly since
Baseline and there was a slight reduction in the proportion of products with a sodium
content below the maximum sodium target.
Although in 2015 there were fewer products with a sodium content of >600mg per 100g,
there was an overall similar broad distribution in the sodium content to that at Baseline,
which peaked at 550-600mg per 100g. This also explains the fewer number of products
meeting the maximum sodium target.
44
45
CHAPTER 7: Potato, corn and extruded
snacks
Summary Table of Category: Potato, corn and extruded snacks14
Segment
Definition
Product examples
Targets
Cereal-based
Snacks
Cereal grains (e.g.
wheat, corn, maize
kernels) used to
make a dough,
which is then
sheeted to thin,
uniform dimensions
and cut to form the
snack and fried
Corn-based snacks
(e.g. Doritos, CCs)
and wholegrain
snacks (e.g. Grain
Waves).
Average sodium
target of
550mg/100g AND
maximum target
of 700mg/100g
Potato Chips
Thin potato slices
that are generally
deep fried, and then
flavoured using e.g.
salts, seasonings,
herbs or spices
Thick-cut, thin-cut,
crinkle-cut, sticks,
deli-style, Pringles
Starch-rich materials
(e.g. corn, maize,
wheat, rice, potato
flour) that are
transformed into hot
melt fluids and then
expanded or puffed
via an extruder to
form a snack
Average sodium
Cheese Puffs, Bacon target of
Balls, Twisties,
950mg/100g AND
Burger Rings,
maximum target
Cheezels
of 1250mg/100g
Extruded
Snacks
All products in this
Salt & Vinegar category that are
Products
salt & vinegar
flavoured
14
See examples for
Potato Chips (as
there are no salt &
vinegar-flavoured
extruded snacks or
cereal-based
snacks)
Timeframe
for Action
Datasets
used
Average sodium
target of
550mg/100g AND
maximum target
of 800mg/100g
Baseline May 2012
Dec 2012 –
Dec 2015
Oct 201515
Average sodium
target of
850mg/100g AND
maximum target
of 1100mg/100g
Products excluded are: vege chips, lentil chips, rice chips, cassava chips, legume chips, sweet potato chips, popped chips
15
Note the end point for this category action plan was December 2015. Manufacturers therefore may have reformulated further following
the October 2015 data collection.
46
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content
(mg per 100g)
Proportion
Number meeting
meeting max.
max. target (n)
target (%)
Cereal-based snacks
Baseline – May 2012
43
579
38
88.4
October 2015
39
499*
36
92.3
Baseline – May 2012
80
602
74
92.5
October 2015
110
589
101
91.8
Baseline – May 2012
22
1064
21
95.5
October 2015
31
907*
29
93.5
Baseline – May 2012
17
1045
9
52.9
October 2015
23
928
18
78.3
Potato chips
Extruded snacks
Salt & vinegar products
*Significantly different to Baseline (P < 0.05, both)
Cereal-based snacks
The average sodium content of products in this segment reduced significantly (by 14%) since
Baseline and met the average sodium target by 80mg per 100g. There was also an increase
in the number of products meeting the maximum sodium target in 2015, compared to
Baseline.
The distribution charts below display the following trends: at Baseline there were three
products with a sodium content of >1000mg per 100g which was not observed in 2015.
Also at Baseline, there was a peak in the sodium content at approximately 500-600mg per
100g, which was not observed in 2015. In 2015 the sodium content of products in this
segment was more heterogeneous, (i.e. more broadly distributed for those with a sodium
content of <700mg per 100g).
47
48
Potato chips
The average sodium content of products in this segment did not change significantly since
Baseline and did not met the average sodium target. The proportion of products meeting
the maximum sodium target also did not change significantly since Baseline. However, the
majority of products in this segment already met the maximum sodium target at Baseline
(92.5%).
The absence of a significant change in the average sodium content since Baseline is also
explained through the distribution charts below which did not display a remarkable change
in the profile of the sodium content of the products in this segment.
49
Extruded snacks
There was a significant reduction in the average sodium content of the products in this
segment (by 15% since Baseline), which also met the average sodium target. The proportion
of those meeting the maximum sodium target in this segment, however, did not change
significantly since Baseline. The majority of products in this segment already met the
maximum sodium target at Baseline (95.5%).
The distribution charts below show that the sodium content of the majority of products in
this segment both at Baseline and in 2015 met the maximum sodium target. There was an
overall downward shift in the sodium content of products in this segment, in 2015
compared to Baseline.
50
51
Salt & vinegar snacks
There was a reduction in the average sodium content of products in this segment of just
over 10%, however this was not significant and did not reach the average sodium target.
The overall reduction in the average was supported by an increase by more than 50% in the
number of products meeting the maximum sodium target.
The observed improvements in this segment’s sodium profile were also supported by the
distribution charts that display an overall downward shift in the distribution of the sodium
content. It is likely that the average sodium value in 2015 was affected by the two products
with a sodium content of >1400mg per 100g.
52
Changes to the Potato, corn and extruded snacks category, over time
Since 2012, there has been an emergence of many new types of products in this category on
the market that were out of scope for the original targets set for this category. The three
main types observed in the FoodTrack datasets were:
1. Chips made from vegetables other than potato, e.g. sweet potato, beetroot.
2. Chips made from flours other than those defined, e.g. lentil chips, cassava chips
3. ‘Popped’ chips – products made from processing potato starch (primarily) at high
pressure and temperatures. This last type of chip has seen the greatest emergence
since Baseline with two products present at Baseline, and 26 observed in 2014.
Types 1 and 2 above were present in only five products each in 2015. It is unlikely these
would significantly affect the sodium profile of this category, however, the Popped chips
may require further consideration if this category is reassessed in the future.
53
CHAPTER 8: Savoury crackers
Summary Table of Category: Savoury crackers
Segment and definition
Product Examples
Savoury biscuits, e.g.
Shapes
Flavoured Crackers
(flour-based)
Crackers with added
flavourings
Includes those with
added salt flavours
Plain Crackers
(flour-based)Crackers
with no added
flavourings.
Includes pepper / grain
varieties, but not those
with added salt flavours
Flavoured crackers with
flaky texture, e.g. Country
Cheese
Other ‘herb and salt’
varieties, e.g. rosemary &
sea salt, garlic & sea salt:
these flavours often seen
with products such as
crustini / grissini (pencilshaped savoury crackers).
Targets
Flavoured Rice
Crackers/Cakes/ Corn
Cakes
‘Cakes’ made from puffed
rice/corn, with added
Flavoured rice cakes or
flavourings
corn thins, flavoured rice
crackers, e.g. Sakata, D’lites
Crackers made from
Datasets
used
Maximum sodium
target of 1000mg/100g
OR
15% reduction in
sodium towards the
maximum target for
products with sodium
levels significantly
above the agreed
maximum targets
Plain crackers with a flaky
texture, e.g. SAO, Jatz,
Savoy, wholegrain or
wholemeal crackers, e.g.
Vita-Weat soy-linseed,
sesame, 9-grain, multigrain
Crispbreads, e.g. Ryvita,
Cruskits, other varieties,
e.g. water/wafer crackers
Timefram
e for
Action
Baseline –
Dec 2012 – May 2012
Dec 2015
July – Aug
Maximum sodium
target of 850mg/100g
OR
201516
15% reduction in
sodium towards the
maximum targets for
products with sodium
levels significantly
above the agreed
maximum targets
predominantly rice flour,
with added flavourings.
Includes those with
added salt flavourings
16
Note the end point for the category action plan was December 2015. Manufacturers therefore may have reformulated further following
the July-August 2015 data collection
54
Segment and definition
Product Examples
Timefram
e for
Action
Targets
Datasets
used
and ‘original’ flavoured
Summary Table of Key Results
Time point
Product
count (n)
Average sodium
content (mg per
100g)
Proportion
Number meeting
meeting max.
max. target (n)
target (%)
Flavoured Crackers
(flour based)
Baseline – May 2012
65
898
47
72.3
July – August 2015
70
840
55
78.6
Baseline – May 2012
69
746
53
76.8
July – August 2015
78
630*
68
87.2
Baseline – May 2012
70
665
49
70.0
July – August 2015
74
687
56
75.7
Plain Crackers
(flour based)
Rice
Crackers/Cakes/Corn
Cakes - Flavoured
*Significantly different to Baseline (P < 0.05)
Flavoured Crackers (flour-based)
There was a small but not significant reduction in the average sodium content of products in
this segment. However, there was a slight increase in the proportion of products meeting
the maximum sodium target. The distribution charts below show that there was no shift in
the distribution of the sodium content of products in this segment compared to Baseline.
There also remained a large variability in the sodium content of products in this segment.
55
56
Plain Crackers (flour-based)
There was a significant reduction in the average sodium content of products in this segment
(approximately 15%) and a small increase in the proportion of products meeting the
maximum sodium target.
These improvements were supported by the distribution charts that display an overall
downward shift in sodium profile of this category. In addition, compared to Baseline, there
were no products in 2015 with a sodium content of >1200mg per 100g.
57
Rice Crackers/Cakes/Corn Cakes - Flavoured
Although there was an increase in the average sodium content of products in this segment,
this was not significant. Similar to flavoured crackers (flour-based), there was a slight
increase in the proportion of products meeting the maximum sodium target.
Also similar to flavoured crackers (flour-based), the distribution charts below show that
there was no shift in the distribution of the sodium content of products in this segment.
There also remained quite a degree of variability in the sodium content of products in this
segment.
Furthermore, for all three segments in this category, the proportion of products meeting the
maximum sodium target was at least 70%.
58
59
Changes to the savoury crackers category over time
At Baseline, it was decided that the plain rice crackers and similar (e.g. rice cakes, corn
cakes, corn thins) were to be excluded from setting reformulation targets due to their
naturally low sodium content.
The two flour-based segments (plain cracker and flavoured crackers) were based on wheatflour products. Since Baseline, there has been an increase in the number of flour-alternative
products of a similar nature. They are traditionally marketed as gluten free products and can
be made of ingredients such as buckwheat, millet, potato starch, brown rice and multigrains
(gluten free). Some of these plain products present in the 2015 FoodTrack dataset had
sodium values of >800mg per 100g. These are excluded from the analysis in this report as
they fall outside the scope of the category and segment definitions. Although they are
currently present in small volumes, it should be noted this is an emerging market trend and
may change the sodium profile of this category in the future.
60
CHAPTER 9: Cheese
Summary Table of Category: Cheese
Segment
definition
Product
examples
Cheddar and
cheddar style
variety cheese
products
Mild, matured,
tasty, extra tasty,
and vintage
cheese products.
Maximum sodium
target of 710mg/100g
Low moisture
mozzarella
cheese (LMMC)
Fresh
Low moisture
mozzarella
mozzarella cheese cheeses, pizza
cheese blends
Maximum sodium
target of 550mg/100g
All processed
cheese products
which are
required to be
refrigerated (i.e.
not able to be
stored at ambient
temperatures).
Maximum sodium
target 1270mg/100mg
OR 10-15% reduction in
sodium towards the
maximum target for
those products with
sodium levels
significantly above the
agreed maximum target
of 1270mg/100g.
Chilled
Processed
Cheese
Exclusions
Timeframe
for Action
Targets
Processed
cheese
products that
can be stored
at ambient
temperatures
March 2013
–
March 2017
Datasets
used
Baseline –
May 2011
Sept 201517
Summary Table of Key Results
Timepoint
Product
count
(n)
Average sodium
content (mg per
100g)
Number meeting
max. target (n)
Proportion
meeting max.
target (%)
Cheddar and cheddar style
Baseline – May 2011
188
649
157
83.5
September 2015
154
654
133
86.4
Baseline – May 2011
19
522
12
63.2
September 2015
19
548
13
68.4
Baseline – May 2011
43
1300
16
37.2
September 2015
34
1341
12
43.2
Low moisture mozzarella cheese
Processed - chilled
17
Note the end point for the category action plan is March 2017. Manufacturers therefore still have time to reformulate products
61
Cheddar and cheddar style cheeses
The average sodium content of products in this segment did not significantly change since
Baseline. In addition, the proportion of products meeting the maximum sodium target did
not change since Baseline.
It is important to note that the majority (83.5%) of products at Baseline already had a
sodium content below the reformulation target.
Although the average sodium content of the products in this segment did not change over
time, in 2015, there were fewer products with a sodium content of >750mg per 100g than at
Baseline. However there was a similar distribution in the sodium content of products in this
segment at Baseline compared to 2015.
62
Low moisture mozzarella cheeses
The average sodium content of products in this segment did not change significantly since
Baseline. Although the proportion of products meeting the maximum sodium target
increased slightly by 5%, this figure should be interpreted with caution as it represented a
change in only one product since Baseline.
The distribution charts below indicate that at Baseline there were more products with a
sodium content <450mg per 100g compared to in 2015, with the highest peak observed
around 550mg per 100g which was also the maximum sodium target for this segment.
63
64
Processed chilled cheeses
The average sodium content of products in this segment did not change significantly since
Baseline nor the proportion of products meeting the maximum sodium target.
Although the average sodium content did not change significantly over time, in 2015, there
were fewer products with a sodium content of <600mg per 100g. and there was a similar
distribution in the sodium content of products in this segment at Baseline compared to
2015.
65
66