Success: Less salt in our daily bread

Published: 21 November 2025

Without most of us noticing, our daily bread has become healthier.

Over the past two decades the Heart Foundation has supported bread manufacturers to gradually reduce the salt in our bread, delivering a big win for the heart health of New Zealanders.

Since 2007, targets have been developed in partnership with bread companies and, as a result, salt levels (indicated by sodium levels) have gradually reduced. Today, a standard white sliced loaf contains around 25% less salt than it once did.

The secret? “A long-standing relationship with food companies that has focused on changes to low cost, leading selling, staple foods,” says Heart Foundation Chief Advisor Food and Nutrition, Dave Monro, who is the co-author of a newly published paper in the Nutrients journal.

The Nutrients paper reveals that over the past 20 years, the biggest sodium reductions were in white bread where the average sodium content dropped from 517mg per 100g in 2003 to 389mg per 100g in 2023, representing a 25% reduction. Among white breads from brands available in both 2003 and 2023, the average sodium content decreased by 31%.

The research focussed on packaged, supermarket loaf breads, which are common, staple items in many Kiwis’ trolleys. The average sodium level for the top 20 breads by sales volume in 2023 was 382mg/100g indicating that companies had reduced sodium levels in the highest selling products.

“These findings show that the reduction has been done without people picking up a change or affecting sales for the companies.”

“This is consistent with research that demonstrates when sodium levels are reduced gradually by 10 – 20%, consumers don’t detect the change and there is good consumer acceptance,” Dave says.

He says New Zealanders haven’t noticed the reductions, yet the benefits are huge - lower salt intake helps reduce high blood pressure, a condition affecting a million New Zealanders and a major risk for heart disease.

The paper, co-authored by Professor Rachael McLean from the University of Otago, highlights the success of the Food Reformulation Programme and the success in reducing the sodium in bread sold on supermarket shelves.

Rachael says New Zealanders currently consume 70% more than the recommended daily intake of salt and three-quarters of the salt Kiwis consume comes from processed foods.

Bread is the leading source of salt in the diet and is considered a low-cost staple food for many New Zealanders. Changes in this category therefore have the potential for a significant impact on public health.

“These small, behind-the-scenes changes in everyday foods, like bread, can make a huge difference,” she says.

Dave says the Heart Foundation will continue to explore where further reductions can be made in the bread category and also continue to support reformulation in other food categories.

The voluntary programme currently has over 50 targets set across more than 40 food categories. The first sugar reduction targets were introduced in 2016 and are also showing positive impact.

Government funding has ensured a long-standing programme of work where trust has been built with companies and targets can be continually revised and monitored.

Reformulation of processed foods remains only one aspect to salt reduction, however it remains an important one that can deliver big changes over time.

A copy of the Nutrients paper is here.

Additional notes: Tips to reduce salt intake

• Choose lower sodium foods. Use the Nutrition Information Panel and look for the lowest amount of sodium per 100 grams. Compare similar products, for example, compare two different brands of bread.
• Go for no added, low or reduced sodium/salt products when they are available. A low sodium product is less than 120mg/100g whereas a product to be called low sodium must have 25% sodium or salt than a regular counterpart.
• Eat more heart healthy foods - Base your meals around vegetables, fruit, whole grains, legumes, nuts, seeds, fish and seafood. These foods are usually lower in salt than processed foods and are packed with vitamins, minerals, fibre and other nutrients.