Since 2007, the National Heart Foundation of New Zealand has led a food reformulation programme to improve population health by reducing salt and sugar levels in commonly consumed foods. The programme began with bread and now encompasses over 50 nutrition targets across more than 40 food categories, focusing on high-volume, low-cost products such as bread, breakfast cereals, yoghurts, and processed meats. Recognising that most dietary salt and a significant proportion of sugar intake in New Zealand comes from processed and packaged foods, the programme prioritises categories with the greatest potential public health benefit, given that adults in New Zealand consume more than double the recommended salt and triple the recommended sugar intakes per day (1) , both of which are linked to increased risk of cardiovascular disease. Product-specific reformulation targets have been set in consultation with industry; to understand the technical function these nutrients serve in different food categories, as well as benchmarking against international targets (2,3). Collaboration with food companies representing over 80% market share in each targeted category has enabled widespread adoption of these targets. Targets are systematically reviewed and revised based on international benchmarks and national consumption patterns to encourage continuous improvement and ensure their ongoing relevance and feasibility. Ongoing stakeholder engagement and communications aim to increase awareness and support for reformulation among industry and the public. Annual monitoring and data collection indicate that the programme has successfully removed approximately 760 tonnes of sugar and 335 tonnes of salt from targeted food products sold in New Zealand each year. Notable achievements include a 32% reduction in average salt content of puffed rice, cornflakes and other breakfast cereals, a 29% reduction in bread, a 28% reduction in tomato sauce, and a 20% reduction in ham. For sugar, there has been a 39% reduction in the average content of the ten top-selling yoghurts, a 20% reduction in leading breakfast cereals, and an 18% reduction in the ten top-selling flavoured milks. The programme’s approach ensures that reformulation strategies remain responsive to changing food environments and dietary habits, with upcoming reviews planned for categories including savoury snacks, sugar-sweetened beverages, savoury pies, and edible oil spreads. Continued progress in food reformulation offers an effective and equitable strategy for achieving population-wide reductions in sodium and sugar intake and consequently reducing the burden of diet-related chronic disease in New Zealand.
Deb Sue (Thu,) studied this question.