Reducing sodium
Reducing sodium is complex and challenging, both technically and in terms of consumer acceptance. For many years, IFBA members have been using their R&D talents and consumer insights to reformulate their products to provide a broad range of foods containing no- or low-sodium or no salt and to raise awareness and create a demand for lower-sodium products.
IFBA members have achieved large reductions in salt over time by implementing slow and gradual reductions to helpn consumers adjust their taste preference and prevent them from adding salt back in at the table. Salt reductions have been achieved through recipe reformulations, the introduction of salt replacers, such as lower-sodium sea salt and salt enhancements such as aromas, herbs and spices. In 2021, IFBA members collectively developed a global sodium reduction commitment with standardized, stepwise voluntary targets for key categories of products to be achieved incrementally by 2025 and 2030
We will continue reducing sodium in our products, wherever possible, with due regard to the WHO’s recommendation for daily salt intake.
Our member’s commitments
The following chart illustrates IFBA members’ commitments and achievements to reduce sodium in their product portfolios.
Commitments
Salt in Ferrero products has been below the average levels in its category for
many years.
Achievements
FY2019/2020
- Majority of SKUs within the historical brands have ≤14 mg of sodium per serving
Commitments
Nutrition-Forward Foods, a new global health reporting system introduced in fiscal 2019, that leverages transparent nutrition criteria grounded in regulations and dietary guidance and measures across the global portfolio.
Achievements
FY2020
- 95% of Cereal Partners Worldwide (a joint venture between General Mills and Nestlé) cereals and bars contain <450 mg per 100 g
Commitments
By 2023
Ensure daily consumption products comply with 100% of the new GB Nutritional Guidelines. Maximum and minimum thresholds are defined for each nutrient per serving as consumed, according to the technical characteristics of each category, consumption patterns and consumer target (adults vs. children (4-12 years).
Achievements
2020
- 97% of products comply with Grupo Bimbo’s Nutritional Guidelines for sodium content
Commitments
By 2020
- Reduce sodium in cereals on average by more than 30%.
- Ensure at least 85% of cereals have 150 mg or les of sodium per 30 g serving.
- Ensure at least 85% of convenient nutrition snacks have 150 or fewer mg of sodium per serving.
- Ensure at least 75% of the cracker portfolio has 230 mg or less of sodium per serving.
By 2030
In 2020 a new approach was adopted, the Kellogg’s® Better Days Commitment, with the goal of creating better days for 3 billion people including delivering nutrients of need in developed and emerging markets including those specific to addressing hidden hunger and removing nutrients consumers don’t need – sugar, sodium and saturated fat.
Achievements
2019
- Achieved commitment on sodium reduction.
Commitments
By 2021
20% sodium reduction on average across the global portfolio
By 2025
5% sodium reduction on average across the global portfolio
Achievements
2020
- Achieved an average 21.3% sodium reduction across the foods portfolio (exceeding the 2021 target of 20%)
Commitments
Continue to reduce the amount of salt in the biggest-selling global brands and local jewels and launch new products and line extensions with less salt without sacrificing the quality, flavour or texture.
Achievements
2020
- Average sodium reduction in snacks flat (-0.3% vs 2019) (-6.0% vs 2012)
- 20% sodium reduction in the Barni range in Europe.
Commitments
By 2025
By 2025 – ≥75% of foods portfolio volume will not exceed 1.3 mg of sodium per calorie
Achievements
2019
- 61% of volumes of food in the top 23 markets met the target of <1.3 milligrams of sodium per calories.