Reducing salt and sugar in processed foods

The Heart Foundation’s Food Reformulation Programme improves the heart health of people in New Zealand through changes to the food supply. Working closely with food companies, the programme reduces levels of salt and sugar in products on our supermarket shelves.

Man shopping in supermarket reads label on canned food, checking ingredient or nutrition information in grocery aisle with shelves of packaged products.

Background

For almost twenty years, the Heart Foundation has been working with food companies to make everyday foods healthier for the people of New Zealand by reducing salt and sugar levels.

The Heart Foundation Food Reformulation Programme, funded by Health New Zealand | Te Whatu Ora, was launched in 2007 to reduce sodium (the main component of salt) in the food supply. In 2016 the programme expanded to also reduce sugar levels to help lower the risk of heart disease across Aotearoa.

The programme has already made a big impact and currently removes 760 tonnes of sugar and 335 tonnes of salt.

Why Salt and Sugar Matter

The foods we eat have a significant impact on heart health. Too much salt and sugar both increase the risk of heart disease.

Salt

Salt (the main source of sodium in our diets) can cause high blood pressure — a leading cause of heart disease.

New Zealanders currently eat around 9 grams of salt a day, which is more than double the recommended amount. About 75% of this salt comes from processed foods like bread, processed meats, breakfast cereals, sauces, and savoury snacks.

Infographic showing daily salt intake and processed food sodium sources, with visuals of bread, sausage, ham, cereal, sauces and key statistics about salt consumption.

Sugar

Too much sugar is linked to high cholesterol, high triglycerides, type 2 diabetes and increased body weight — all risk factors for heart disease.

On average, New Zealanders consume around 107 grams of sugar a day (the equivalent to approximately 27 teaspoons), which is more than double the recommended amount.

The main sources of added sugars in the New Zealand diet are table sugars and sweets/lollies (23%), non-alcoholic drinks (16%) and muffins, cakes and biscuits (7%)5.

Infographic highlighting daily sugar intake and sources, with illustrations of sugar cubes, lollies, soda, cupcake, and cake, and key statistics on sugar consumption from sweet foods and drinks.

How the Food Reformulation Programme works

The Heart Foundation works with food companies to set voluntary sodium and sugar targets for key food categories.

These companies represent more than 80% of the market in each category, so the biggest brands and most commonly eaten foods are included.

Targets are based on each food type, because salt and sugar play different roles in texture, flavour, and safety.

Companies reduce levels step by step, so changes aren’t too noticeable, but still make a real difference for heart health.

Progress So Far

Salt and sugar levels have been gradually reduced across many popular foods.

Key reductions in salt

  • The average salt content of puffed rice, cornflakes and other breakfast cereal categories has been reduced by at least 32%.
  • The average salt content of the bread category has been reduced by 29%
  • The average salt content of the tomato sauce category has been reduced by about 28%.
  • The average salt content of the ham category has been reduced by 20%.

Key reductions in sugar

  • The average sugar content of the 10 top selling yoghurts has been reduced by 39%.
  • The average sugar content of the 10 top selling flavoured milks has been reduced by 18%.
  • Sugar levels in a selection of leading selling cereal bars have reduced by 27%.
  • A range of leading selling breakfast cereals have reduced sugar levels by over 20%.

Find Out More

Learn more about how the Heart Foundation’s Food Reformulation Programme is helping make the food we eat every day better for our hearts.

Heart Foundation Food Reformulation Programme