Salt Action Summary

February 2012

The Ministry of Health in Brazil have signed two new commitment terms with targets and timelines for sodium reduction in new food categories and also the framework for monitoring our sodium reduction plan. 

French bread, which represents the food category that individually contributes the most to sodium intake in Brazil, because of its large consumption, will have its sodium content reduced 2.5% a year until 2014. 

Because French bread is mostly produced in small bakeries, other important agreed commitments were the national standardization of sodium content and elaborating and publishing a Good Nutritional Practices for French bread in order to help producers to achieve the salt reductions that have been agreed.

Targets for reducing the sodium content of the following food categories have also been set:
• Potato chips (↓~5%/year until 2016)
• Corn extruded snacks (↓~8.5%/ year until 2016)
• Ready cakes (↓~7.5 to 8%/ year until 2014)
• Cake mixes (↓~8 to 8.5%/ year until 2016)
• Mayonnaise (9.5% / year until 2014)
• Salted biscuits (13%/ year until 2014)
• Sweet biscuits (7.5%/ year until 2014)
• Sandwich cookies (17.5% to 19.5%/ year until 2014).

December 2011 

Government and industry have signed a commitment term for monitoring the sodium reduction in processed foods, which is based on information from the nutritional label of products at the market and in governmental product registration databases, use of sodium-containing ingredients and official laboratorial analysis of sodium content of processed foods.