baseline, and there was a 70% increase in the number of products meeting the maximum sodium target (47% to 80%). Soups Baseline – Feb 2011 June-July 2015 There was a significant reduction in the average sodium content of products in the wet/condensed segment since 2009 (approx. 5%) 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 Baseline – May 2011 Sept – Oct 2015 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 sodium target increased to over 50% (from 28% at baseline). Potato, corn and extruded snacks Baseline - May 2012 October 2015 Compared to baseline (2012): the average sodium content of products in the cereal-based snacks segment reduced significantly (by 14%) and met the average sodium target for this segment by 80mg per 100g. 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. 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 July – Aug 2015 There was a significant reduction in the average sodium content of products in the plain crackers (flour-based) segment by approximately 15%. Cheese Baseline – May 2011 September 2015 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.
CHAPTER 6: Savoury pies and pastries Summary Table of Category: Savoury pies and pastries Segment definition Product examples Exclusions Targets Timeframe for Action Datasets used 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 similar 10% reduction in sodium across those with sodium levels > 400mg/100g March 2012 – March 2014 Baseline – May 2011 Sept – Oct 2015 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
CHAPTER 8: Savoury crackers Summary Table of Category: Savoury crackers Segment and definition Product Examples Targets for Action Datasets used Flavoured Crackers (flour-based) Crackers with added flavourings Includes those with added salt flavours Savoury biscuits, e.g. Shapes 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 savoury crackers). 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 Dec 2012 – Dec 2015 Baseline – May 2012 July – Aug 2015 Plain Crackers (flour-based)Crackers with no added flavourings. Includes pepper / grain varieties, but not those with added salt flavours 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 Maximum sodium target of 850mg/100g OR 15% reduction in sodium towards the maximum targets for products with sodium levels significantly above the agreed maximum targets Flavoured Rice Crackers/Cakes/ Corn Cakes ‘Cakes’ made from puffed rice/corn, with added flavourings Crackers made from predominantly rice flour, with added flavourings. Includes those with added salt flavourings and ‘original’ flavoured Flavoured rice cakes or corn thins, flavoured rice crackers, e.g. Sakata, D’lites
CHAPTER 9: Cheese Summary Table of Category: Cheese Segment definition Product examples Exclusions Targets Timeframe for Action Datasets used Cheddar and cheddar style variety cheese products Mild, matured, tasty, extra tasty, and vintage cheese products. Maximum sodium target of 710mg/100g March 2013 – March 2017 Baseline – May 2011 Sept 2015 Low moisture mozzarella cheese (LMMC) Low moisture mozzarella cheese Fresh mozzarella cheeses, pizza cheese blends Maximum sodium target of 550mg/100g Chilled Processed Cheese All processed cheese products which are required to be refrigerated (i.e. not able to be stored at ambient temperatures). Processed cheese products that can 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. 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 Low moisture mozzarella cheese Baseline – May 2011 19 522 12 63.2 September 2015 19 548 13 68.4 Processed - chilled Baseline – May 2011 43 1300 16 37.2 September 2015 34 1341 12 43.2