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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]
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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
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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
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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
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Summary of findings Category Key results (all results are comparing 2015 data to Baseline data)1
Breads
Baseline – March
2009
Aug-Sept 2015
• Since baseline (2009), there has been a significant reduction in the average
sodium content, of approximately 10%.
• 28% of products in 2009 were below the maximum sodium target, which
has now increased three-fold to 86% (2015).
Ready to eat
breakfast cereals
Baseline - Jan 2010
April-May 2015
• 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.
Simmer sauces
Baseline – May 2010
June-July 2015
• In the Asian-style sauces segment, 35% of products in 2009 were below the
maximum sodium target. This has increased to 55%.
• 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
April-May 2015
• 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%
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).
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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
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 20152
• Compared to baseline (2012):
o 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.
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.
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Category Key results (all results are comparing 2015 data to Baseline data)1
July – Aug 20153
Cheese
Baseline – May 2011
September 20154
• 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.
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
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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
January 2011 – December 2014
Simmer Sauces • Indian style sauces • Pasta sauces • Other (simmer-type) sauces
15% reduction in sodium across simmer sauces with sodium levels exceeding 420mg/100g
Processed Meats
• Bacon • Ham and other cured meat products
Maximum sodium target of 1090mg/100g
January 2011 – December 2013 Emulsified luncheon meats Maximum sodium target of 830mg/100g
• Emulsified luncheon meats • Cooked/smoked sausages
10% reduction in saturated fat across those products with saturated fat levels exceeding 6.5g/100g
Soups Dry soups products Maximum sodium target of 290mg/100g
December 2011 – December 2014
Wet/condensed soup products Average sodium target of 290mg/100g AND
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Food Category Segments Reformulation Targets Timeframe for Action
a maximum target of 300mg/100g
Savoury Pies
Wet savoury pies and pastries 10% reduction in sodium across those with sodium levels exceeding 400mg/100g
March 2012 – March 2014
Dry savoury pies and pastries 10% reduction in sodium across those with sodium levels exceeding 500mg/100g
Potato/Corn/Extruded Snacks (PCES)
Cereal-based snacks Average sodium target of 550mg/100g AND maximum target of 700mg/100g
December 2012 – December 2015
Potato chips Average sodium target of 550mg/100g AND max. target 800mg/100g
Extruded snacks Average sodium target of 950mg/100g AND
maximum target of 1250mg/100g
Salt and vinegar-based snacks Average sodium target of 850mg/100g AND maximum target of 1100mg/100g
Savoury Crackers Flavoured crackers (flour-based)
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
December 2012 - December 2015
Plain crackers (flour-based) Maximum sodium target of 850mg/100g OR 15% reduction in sodium
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Food Category Segments Reformulation Targets Timeframe for Action
Flavoured rice crackers/cakes/corncakes towards the maximum targets for products with sodium levels significantly above the agreed maximum targets
Cheese
Cheddar and cheddar style cheeses Maximum sodium target of 710mg/100g
March 2013 – March 2017
Low moisture mozzarella cheeses (LMMC) Maximum sodium target of 550mg/100g
Chilled processed cheeses
Maximum sodium target of 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.
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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.
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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 Targets Timeframe for Action
Datasets used
Those that are made by baking a yeast-leavened 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
Maximum sodium target of 400mg/100g
May 2010 – December 2013
Baseline - March 2009
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 400-
500mg 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
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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
Datasets used
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.
May 2010 – December 2013
Baseline - Jan 2010
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
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of 250-400mg per 100g, and there were visibly less products with a sodium content >400mg
per 100g.
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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 Timeframe for Action
Datasets used
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
Jan 2011 – Dec 2014
Baseline – May 2010
June-July 2015
Indian style sauces
Generally based on flavours to replicate Indian recipes and often labelled as curry sauces.
15% reduction in sodium across simmer sauces with sodium levels exceeding 420mg/100g
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, cook-in or stir-thru
Other (simmer-type) 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
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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
Indian-style
Baseline – May 2010 35 497 14 40.0
June-July 2015 50 425 34 68.0
Pasta sauces
Baseline – May 2010 90 474 30 33.3
June-July 2015 113 380* 36 75.8
Simmer Sauces
Baseline – May 2010 32 492 8 25.0
June-July 2015 22 476 10 45.5
*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.
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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.
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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.
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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.
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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 Targets Saturated Fat
Timeframe for Action
Datasets used
Bacon Maximum sodium target of 1090mg/100g
N/A
Jan 2011 – Dec 2013
Baseline - May 2010
July-Aug 2014
April-May 2015
Ham and other cured meat products
N/A
Emulsified luncheon meats
Devon, chorizo, strasburg, berlina, mortadella, frankfurts
Maximum sodium target of 830mg/100g
10% reduction in saturated fat across those products with saturated fat levels exceeding 6.5g/100g
Cooked/smoked sausages
pasteurised sausages (including frankfurts, chorizos, cheerios etc.).
N/A
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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
Ham and other cured meats
Baseline – May 2010 64 1105 30 46.9
July-Aug 2014 50 1022 32 64.0
April-May 2015 79 1013* 63 79.7
Emulsified luncheon meats
Baseline – May 2010 22 945 5 22.7
July-Aug 2014 10 840 6 60.0
April-May 2015 9 901 4 44.4
Time point Product count (n)
Average saturated fat content (g per 100g)
Number meeting max. target (n)
Proportion meeting max. target (%)
Emulsified luncheon meats
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
Cooked/smoked sausages
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
*Significantly different to Baseline (P < 0.05 for both)
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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
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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.
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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).
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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
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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.
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CHAPTER 5: Soups Category summary: Soup
Segment Targets Sodium Timeframe for Action
Datasets used
Dry soup products Maximum sodium target of 290mg/100g
December 2011 – December 2014
Baseline – Feb 2011
June-July 2015 Wet/condensed soup products
Average sodium target of 290mg/100g AND
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
Wet/condensed
Baseline – Feb 2011 124 295 93 75.0
June-July 2015 195 280* 156 80.0
*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.
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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
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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
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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 similar13
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
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
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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 (%)
Wet
Baseline - May 2011 102 454 29 28.4
Sept-Oct 2015 84 402* 43 51.2
Dry
Baseline - May 2011 41 567 15 36.6
Sept-Oct 2015 29 550 8 27.6
*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.
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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.
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CHAPTER 7: Potato, corn and extruded snacks Summary Table of Category: Potato, corn and extruded snacks14
Segment Definition Product examples Targets Timeframe for Action
Datasets used
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
Average sodium target of 550mg/100g AND
maximum target of 800mg/100g
Dec 2012 – Dec 2015
Baseline - May 2012
Oct 201515
Extruded Snacks
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
Cheese Puffs, Bacon Balls, Twisties, Burger Rings, Cheezels
Average sodium target of 950mg/100g AND
maximum target of 1250mg/100g
Salt & Vinegar Products
All products in this category that are salt & vinegar flavoured
See examples for Potato Chips (as there are no salt & vinegar-flavoured extruded snacks or cereal-based snacks)
Average sodium target of 850mg/100g AND maximum target of 1100mg/100g
14 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.
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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 (%)
Cereal-based snacks
Baseline – May 2012 43 579 38 88.4
October 2015 39 499* 36 92.3
Potato chips
Baseline – May 2012 80 602 74 92.5
October 2015 110 589 101 91.8
Extruded snacks
Baseline – May 2012 22 1064 21 95.5
October 2015 31 907* 29 93.5
Salt & vinegar products
Baseline – May 2012 17 1045 9 52.9
October 2015 23 928 18 78.3
*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).
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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.
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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.
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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.
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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.
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CHAPTER 8: Savoury crackers Summary Table of Category: Savoury crackers
Segment and definition Product Examples Targets Timeframe 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 (pencil-shaped 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 201516
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
Flavoured rice cakes or corn thins, flavoured rice crackers, e.g. Sakata, D’lites
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
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Segment and definition Product Examples Targets Timeframe for Action
Datasets used
and ‘original’ flavoured
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 (%)
Flavoured Crackers (flour based)
Baseline – May 2012 65 898 47 72.3
July – August 2015 70 840 55 78.6
Plain Crackers
(flour based)
Baseline – May 2012 69 746 53 76.8
July – August 2015 78 630* 68 87.2
Rice Crackers/Cakes/Corn Cakes - Flavoured
Baseline – May 2012 70 665 49 70.0
July – August 2015 74 687 56 75.7
*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.
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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.
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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%.
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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 wheat-
flour 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.
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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 201517
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
17 Note the end point for the category action plan is March 2017. Manufacturers therefore still have time to reformulate products
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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.
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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.
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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.
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