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Report on the Evaluation of the nine Food Categories for which reformulation targets were set under the Food and Health Dialogue Submission to: Department of Health

Submitted by: National Heart Foundation of Australia

6th May 2016

Contact: Project Manager - Xenia Cleanthous

Manager, Nutrition Data & Analysis, Health Outcomes

Tel: (03) 9321 1516

Email: [email protected]

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mailto:[email protected]

Table of ContentsSummary of findings..............................................................................................................................6

Background............................................................................................................................................8

Methodology.........................................................................................................................................8

Categories included in this report.....................................................................................................8

Summary of agreed reformulation targets for the Food and Health Dialogue..................................9

Datasets used and timeframes........................................................................................................12

Mapping FoodTrack data to HFP category definitions.....................................................................12

Analyses conducted.........................................................................................................................12

Analysis software.............................................................................................................................13

Notes...............................................................................................................................................13

CHAPTER 1: Breads..............................................................................................................................14

Summary Table of Category: Breads................................................................................................14

Summary Table of Key Results.........................................................................................................14

Changes to the Bread category over time.......................................................................................16

CHAPTER 2: Ready to eat breakfast cereals.........................................................................................17

Summary Table of Category: Ready to eat breakfast cereals..........................................................17


Changes to the breakfast cereals category over time......................................................................19

CHAPTER 3: Simmer sauces.................................................................................................................20

Summary Table of Category: Simmer Sauces..................................................................................20


Asian-style.......................................................................................................................................22

Indian-style......................................................................................................................................24

Pasta sauces....................................................................................................................................25

Simmer sauces.................................................................................................................................26

CHAPTER 4: Processed meats..............................................................................................................29

Category summary: Processed meats..............................................................................................29


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Time point...........................................................................................................................................30

Product count (n).................................................................................................................................30

Average sodium content (mg per 100g)..............................................................................................30

Number meeting max. target (n).........................................................................................................30

Proportion meeting max. target (%)....................................................................................................30

Bacon - Sodium................................................................................................................................31

Ham and other cured meats – Sodium............................................................................................32

Emulsified luncheon meats – Sodium..............................................................................................34

Emulsified luncheon meats – Saturated fat.....................................................................................35

Cooked/smoked sausages – Saturated fat.......................................................................................37

CHAPTER 5: Soups...............................................................................................................................39

Category summary: Soup.................................................................................................................39


Time point...........................................................................................................................................39

Product count (n).................................................................................................................................39

Average sodium content (mg per 100g)..............................................................................................39

Number meeting max. target (n).........................................................................................................39

Proportion meeting max. target (%)....................................................................................................39

Dry soups.........................................................................................................................................40

Wet/condensed soups.....................................................................................................................41

CHAPTER 6: Savoury pies and pastries................................................................................................43

Summary Table of Category: Savoury pies and pastries..................................................................43


Wet meat and vegetarian pastries..................................................................................................44

Dry meat and vegetarian pastries....................................................................................................46

CHAPTER 7: Potato, corn and extruded snacks....................................................................................48

Summary Table of Category: Potato, corn and extruded snacks.....................................................48


Cereal-based snacks........................................................................................................................49

Potato chips.....................................................................................................................................51

Extruded snacks...............................................................................................................................52

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Salt & vinegar snacks.......................................................................................................................54

Changes to the Potato, corn and extruded snacks category, over time..........................................55

CHAPTER 8: Savoury crackers..............................................................................................................56

Summary Table of Category: Savoury crackers................................................................................56


Flavoured Crackers (flour-based).....................................................................................................57

Plain Crackers (flour-based).............................................................................................................59

Rice Crackers/Cakes/Corn Cakes - Flavoured...................................................................................60

Changes to the savoury crackers category over time......................................................................62

CHAPTER 9: Cheese.............................................................................................................................63

Summary Table of Category: Cheese...............................................................................................63


Cheddar and cheddar style cheeses................................................................................................64

Low moisture mozzarella cheeses...................................................................................................65

Processed chilled cheeses................................................................................................................67

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Summary of findingsCategory Key results (all results are comparing 2015 data to

Baseline data)1

Breads

Baseline – March

2009

Aug-Sept 2015

Since baseline (2009), there has been a significant reduction in the average

sodium content, of approximately 10%.

28% of products in 2009 were below the maximum sodium target, which

has now increased three-fold to 86% (2015).

Ready to eat

breakfast cereals

Baseline - Jan 2010

April-May 2015

Compared to baseline, there has been a significant reduction in the average

sodium content, of approximately 32%.

54% of products in 2009 were below the maximum sodium target, which

increased to 83% in 2015.

Simmer sauces

Baseline – May 2010

June-July 2015

In the Asian-style sauces segment, 35% of products in 2009 were below the

maximum sodium target. This has increased to 55%.

In the Indian-style sauces segment, less than one in two (48%) products at

baseline were below the maximum sodium target. In 2015, this increased

to more than two in three products (68%).

The pasta sauces segment was the only segment in this category that had a

significant reduction in the average sodium content compared to baseline –

approximately 20%. This was also supported by a marked increase in the

proportion of products meeting the maximum sodium targets, which more

than doubled since baseline (33% to 76%).

Compared to baseline, there was an overall increase in the proportion of

products in the simmer sauces segment meeting the maximum sodium

target of more than 80% (25% to 46%).

Processed meats

Baseline - May 2010

April-May 2015

There was a significant reduction in the average sodium content of

products in the bacon segment by >10% since baseline, and the proportion

of products meeting the maximum sodium target more than doubled (25%

to 60%).

1 Reference to any significant reductions relates to those in which the average nutrient content(s) at the two time points (Baseline v 2015) were statistically significantly different to each other (P < 0.05).

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Category Key results (all results are comparing 2015 data to Baseline data) There was a significant reduction in the average sodium content of

products in the ham and other cured meats segment by approx. 8% since

baseline, and there was a 70% increase in the number of products meeting

the maximum sodium target (47% to 80%).

Soups

Baseline – Feb 2011

June-July 2015


products in the wet/condensed segment since 2009 (approx. 5%)

In the wet/condensed soups segment, the average sodium content of

products in 2015 met the average sodium target by 10mg per 100g/ml.

In the dry soups segment, there was almost a three-fold increase in the

proportion of products meeting the maximum sodium target (27% to 78%).

Savoury pies and

pastries


Sept – Oct 2015


products in the wet meat and vegetarian pastries segment compared to

baseline (approx. 10%). The proportion of products meeting the maximum

sodium target increased to over 50% (from 28% at baseline).

Potato, corn and

extruded snacks

Baseline - May 2012

October 20152

Compared to baseline (2012):

o the average sodium content of products in the cereal-based snacks

segment reduced significantly (by 14%) and met the average sodium

target for this segment by 80mg per 100g.

o there was a significant reduction in the average sodium content of

products in the extruded snacks segment (by 15%), which also met

the average sodium target for this segment.

o there was an increase in the number of products meeting the

maximum sodium target (by more than 50%) in the salt & vinegar

snacks segment.

Savoury crackers



products in the plain crackers (flour-based) segment by approximately 15%.

2 Note the end point for the category action plan was December 2015. Manufacturers therefore may have reformulated further following the October 2015 data collection.

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Category Key results (all results are comparing 2015 data to Baseline data)

July – Aug 20153

Cheese


September 20154

For all three segments, there was no significant change in the average

sodium content or in the proportion of products meeting the maximum

sodium targets.

BackgroundThe Healthy Food Partnership (HFP) Executive Committee has requested an evaluation of

the nine food categories for which reformulation targets were set for industry, under the

previous Food and Health Dialogue (the Dialogue) initiative. This evaluation report will be

presented at the HFP Executive meeting on 13th May 2016.

MethodologyCategories included in this reportThe nine Dialogue categories that were included in this report are outlined in the summary

table below. The summary table indicates, for each category (and category segment(s)

where relevant); their corresponding reformulation target(s) and the timeframe for action.

3 Note the end point for the category action plan was December 2015. Manufacturers therefore may have reformulated further following the July-August 2015 data collection

4 Note the end point for the category action plan is March 2017. Manufacturers therefore still have time to reformulate products

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Summary of agreed reformulation targets for the Food and Health Dialogue

Food Category Segments Reformulation Targets Timeframe for Action

Breads N/A Maximum sodium target of 400mg/100g May 2010 – December 2013

Ready-to-eat Breakfast Cereals N/A 15% reduction in sodium across those products with sodium levels

exceeding 400mg/100g.May 2010 – December 2013

Asian style sauces 15% reduction in sodium across simmer sauces with sodium levels exceeding 680mg/100g

January 2011 – December 2014

Simmer Sauces Indian style sauces Pasta sauces Other (simmer-type) sauces

15% reduction in sodium across simmer sauces with sodium levels exceeding 420mg/100g

Processed Meats

Bacon Ham and other cured meat products Maximum sodium target of 1090mg/100g

January 2011 – December 2013Emulsified luncheon meats Maximum sodium target of 830mg/100g

Emulsified luncheon meats Cooked/smoked sausages

10% reduction in saturated fat across those products with saturated fat levels exceeding 6.5g/100g

Soups Dry soups products Maximum sodium target of 290mg/100g December 2011 –

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December 2014Wet/condensed soup productsAverage sodium target of 290mg/100g AND

a maximum target of 300mg/100g

Savoury Pies

Wet savoury pies and pastries 10% reduction in sodium across those with sodium levels exceeding 400mg/100g

March 2012 – March 2014

Dry savoury pies and pastries 10% reduction in sodium across those with sodium levels exceeding 500mg/100g

Potato/Corn/Extruded Snacks (PCES)

Cereal-based snacks Average sodium target of 550mg/100g AND maximum target of 700mg/100g

December 2012 – December 2015

Potato chips Average sodium target of 550mg/100g AND max. target 800mg/100g

Extruded snacksAverage sodium target of 950mg/100g AND

maximum target of 1250mg/100g

Salt and vinegar-based snacks Average sodium target of 850mg/100g AND maximum target of 1100mg/100g

Savoury Crackers Flavoured crackers (flour-based) Maximum sodium target of 1000mg/100g OR

15% reduction in sodium towards the maximum target for products with sodium levels significantly above the agreed maximum targets

December 2012 - December 2015

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Plain crackers (flour-based) Maximum sodium target of 850mg/100g OR 15% reduction in sodium towards the maximum targets for products with sodium levels significantly above the agreed maximum targetsFlavoured rice crackers/cakes/corncakes

Cheese

Cheddar and cheddar style cheeses Maximum sodium target of 710mg/100g


Low moisture mozzarella cheeses (LMMC) Maximum sodium target of 550mg/100g

Chilled processed cheeses

Maximum sodium target of 1270mg/100mg OR

10-15% reduction in sodium towards the maximum target for those products with sodium levels significantly above the agreed maximum target of 1270mg/100g.

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Datasets used and timeframes For each category, the datasets used in the original modelling for the Dialogue Category

Reports5 were defined as the ‘Baseline’ datasets. More specific detail about each Baseline

dataset is outlined in each of the category chapters.

To evaluate any potential changes to the nutritional profile of the products in the nine

Dialogue categories for which target were set, data from FoodTrackTM was used.

FoodTrack is a joint initiative between the Heart Foundation and CSIRO for which nutrition

data for food and beverage products sold in Australian supermarkets is collected annually,

and updated every year. For each category, the FoodTrack database contains data on more

than 90% of products in the Australian retail market.

FoodTrack data collection began in 2014, with data re-collected and updated annually

(including the capture of new products). For this report, data from the 2014 and/or the

2015 FoodTrack datasets were used, depending on each category’s timeframe for action.

Mapping FoodTrack data to HFP category definitions Corresponding data from the FoodTrack database was exported for each of the nine

categories and mapped to the Baseline datasets in accordance with the Dialogue category

definitions (see each category chapter for more detail).

Analyses conductedFor each of the nine categories (including their sub-categories, or ‘segments’) for which

targets were set under the Dialogue, the following analyses were conducted:

Descriptive statistics; average amount of the specified nutrient(s) for which targets were set

Proportion (%) of products that met the target(s) for the specified nutrient(s)

Frequency distribution charts to highlight comparative changes over time in the

profile of the nutrients for which targets were set, within each category.

5 Products counts at Baseline may differ to the original datasets reported at the Food and Health Dialogue roundtable due to differences in segment or category classification, or the absence of certain retailers for which private label product data was included but they did not take part in the Food and Health Dialogue. The Dialogue Category Reports were also previously written by the Heart Foundation.

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Where reduction targets were set that related to proportional reductions for those above a

maximum reduction target (for example a 15% reduction in sodium across simmer sauces

with sodium levels exceeding 680mg/100g), it was difficult to report on this type of target

without assessing each product’s individual change in sodium content. As a substitute, these

types of targets were assessed as a maximum reduction target and complemented with

interpretation from the distribution charts to provide an indication of the overall change in

the category’s nutrient profile over time, as this was the primary aim of setting these

targets.

Analysis software Data was analysed using IBM SPSS Statistics Version 23 software package. Statistical analysis

comparing the average nutrient content of products at Baseline to that in 2015 was

conducted using independent samples t-test with significance set at P < 0.05.

Notes Where values on the NIP had a ‘<’ symbol, they were treated as maximums for

the purposes for automated calculations, e.g. ‘<1.0’ treated as 1.0

For ease of analysis variety packs were excluded

Where a product was identified as present in more than one pack size, each pack

size that had a different nutritional profile was included

Data was not sales-weighted as this information was not available

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CHAPTER 1: BreadsSummary Table of Category: Breads

Definition Product examples Exclusions Targets

Timeframe for Action

Datasets used

Those that are made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water.

Sliced loaf breads (e.g. white, wholemeal, multigrain, rye), rolls, bagels, English muffins, fruit breads and bagels

Gluten free bread, sourdough, spelt, flat breads (E.g. naan, pita, Turkish, focaccia), pizza bases, bread mixes, value added e.g. cheese and bacon rolls, olive bread

Maximum sodium target of 400mg/100g

May 2010 – December 2013

Baseline - March 2009

Aug-Sept 2014

Aug-Sept 2015

Summary Table of Key Results

Time point Product count (n)

Average sodium content (mg per 100g)

Number meeting max. target (n)

Proportion meeting target (%)

Baseline – 20096 185 432 52 28

Aug-Sept 2014 146 408 109 75

Aug-Sept 2015 146 390* 126 86

*Significantly different to Baseline (P < 0.001)

There was a significant reduction in the average sodium content of products in this category

since Baseline, of approximately 10%. In addition, 28% of products at Baseline were below

the maximum sodium target in this category. This more than tripled to 86%, by 2015.

The improvements in the category profile are also reflected in the distribution charts below.

Compared to Baseline, there was a visible downward shift in the distribution of the sodium

content overall. At Baseline, there was a peak of products with a sodium content 400-

500mg per 100g, which shifted downwards to concentrate at a very large peak at the

maximum sodium target, 400mg per 100g, by 2015.

6 The following brands were excluded from the Baseline dataset as these retailers did not participate in the Food and Health Dialogue: IGA / Cornett’s, No Frills, Territory (northern territory exclusive), Seven Eleven, Black & Gold, Baker’s Delight

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Changes to the Bread category over timeSince 2009, there has been an emergence of many new types of bread products on the

market. The two main types observed in the original FoodTrack datasets were:

1. sourdough breads; only one product in 2009 compared to 14 in 2015.

2. gluten free breads; these products are now readily available in the supermarkets. At

Baseline, there were two gluten free products compared to 24 in 2015.

As both sourdough breads and gluten free breads were out of the scope of the original

targets set for the Bread category, a separate analysis would need to be undertaken to

assess whether their presence has had an overall influence on this category’s sodium

profile, over time.

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CHAPTER 2: Ready to eat breakfast cerealsSummary Table of Category: Ready to eat breakfast cerealsDefinition and product examples

Exclusions Targets Timeframe for Action

Datasets used

Plain or mixed flakes, puffed grains, processed grains, and fruit/flake mixtures with or without other ingredients, fruit filled wheat pillows

Muesli, muesli flakes, oat flakes, hot cereals (e.g. Oats), clusters and granolas, plain wheat biscuits (e.g. Weetbix)

15% reduction in sodium across those products with sodium levels exceeding 400mg/100g.

May 2010 – December 2013

Baseline - Jan 2010

July 2014

April-May 2015





Proportion meeting max. target (%)

Baseline – 20097 125 393 68 54.5

July 2014 116 287 91 81.9

April-May 2015 125 266* 104 83.2


There was a significant reduction in the average sodium content of products in this category

since Baseline, of approximately 32%. In addition, 54% of products at Baseline were below

the maximum sodium target, which increased to 83%, by 2015.

The improvements in this category’s profile are also reflected in the distribution charts

below. Compared to Baseline, there was a visible downward shift in the distribution of the

sodium content, overall.

At Baseline, the sodium content of products was more variable, with a peak at

approximately 600mg per 100g whereas in 2015 the peaks observed were in a lower range

7 BI-LO and Farmland branded products were excluded from the Baseline dataset as these retailer(s) did not participate in the Food and Health Dialogue

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of 250-400mg per 100g, and there were visibly less products with a sodium content >400mg

per 100g.

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Changes to the breakfast cereals category over timeAlthough the scope of the ready to eat breakfast cereals category specifically excluded

mueslis and hot-cereals, there was an emergence of products identified as granolas or

clusters that have also been excluded. The term ‘granola’ has been trademarked by a major

manufacturer which means that it cannot be used as a brand name by any other company.

In replacement of the term ‘granola’, other companies make reference to ‘clusters’ to

reflect similar products. These products have been excluded from analysis as they resemble

a muesli more than a traditional ready to eat flake-type cereal. This is because their

characterising ingredients are similar to that of muesli (i.e. oats, nuts, seeds, dried fruits).

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CHAPTER 3: Simmer saucesSummary Table of Category: Simmer SaucesThis category includes sauce-type products that are major characterising components of a meal. Products within this category are designed to be mixed with rice or pasta, and/or meat and vegetables before consumption and can be simmered, baked or stir fried with the added ingredients

This category does not include recipe bases or concentrates, pastes (e.g. pesto, tomato), gravies, condiment style sauces (tomato, hoisin, sweet chilli etc.), marinades or finishing sauces, as well as ready meals and meal kits which contain a simmer sauce as a core ingredient

Segment Product examples TargetsTimeframe for Action

Datasets used

Asian-style sauces

Generally based on flavours to replicate Asian recipes. Often based on high sodium sauces such as soy, fish or oyster sauce and often labelled as noodle sauce or stir-fry sauce.


Jan 2011 – Dec 2014


June-July 2015

Indian style sauces

Generally based on flavours to replicate Indian recipes and often labelled as curry sauces.


Pasta sauces

Mainly tomato-based sauces, but also includes pasta bakes which are often creamier-style. May be chunky or smooth in consistency and the packaged product may contain other ingredients such as vegetables and/or meat. Pasta sauces can be pour-in, stir-in, cook-in or stir-thru

Other (simmer-type) sauces

Sauces that are a major characterising components of a meal but are not categorised as pasta, Indian or Asian style sauces. Includes products such as risotto bakes, and e.g. chicken/stroganoff tonight

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Asian-style

Baseline – May 2010 39 820 16 41.0

June-July 2015 38 825 21 55.3

Indian-style

Baseline – May 2010 35 497 14 40.0

June-July 2015 50 425 34 68.0

Pasta sauces

Baseline – May 2010 90 474 30 33.3

June-July 2015 113 380* 36 75.8

Simmer Sauces

Baseline – May 2010 32 492 8 25.0

June-July 2015 22 476 10 45.5


Asian-styleThere was no significant change in the average sodium content of products in this segment.

However, there was an overall increase in the proportion of products in this segment

meeting the maximum sodium target by 35%.

The distribution charts below show that although the sodium content of products in this

segment was highly variable in 2015 compared to Baseline, there was a greater

concentration of products in 2015 below the maximum sodium target than at Baseline.

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Indian-styleAlthough not statistically significant, there was an overall reduction in the average sodium

content of products in this segment and an increase in the proportion of products in this

segment meeting the maximum sodium target by 70%.

In 2015, there remained a broad distribution in the sodium content of products in this

segment. However, there were more products concentrated at or below the maximum

sodium target than at Baseline.

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Pasta saucesThe pasta sauces segment was the only segment in this category that had a significant

reduction in the average sodium content compared to Baseline (approximately 20%). This

was also supported by the marked increase in the proportion of products meeting the

maximum sodium targets, which more than doubled since Baseline.

The significant reductions in the sodium content of products in this segment, and the

improvements in the proportion meeting the maximum sodium targets were supported by

the overall downward shift in the sodium profile of this category (see distribution charts

below).

In 2015, more products were observed at or below the maximum sodium target, with a

visible peak at this data point compared to Baseline where the most prominent peak of

products was observed between 400-500mg per 100g.

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Simmer sauces Since Baseline, there was no significant change in the average sodium content of products in

this segment. However, there was an overall increase in the proportion of products in this

segment meeting the maximum sodium target by 2015 of more than 80%.

In 2015, the sodium content of products in this segment peaked at or around the maximum

sodium target while there remained a similar degree of variability in the sodium content of

products to that of the Baseline dataset.

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CHAPTER 4: Processed meatsCategory summary: Processed meats Under the Food Standards Code (the Code), processed meat is defined as a meat product containing no less than 300g/kg meat, where meat either singly or in combination with other ingredients or additives, has undergone a method of processing other than boning, slicing, dicing, mincing or freezing, and includes manufactured meat and cured and/or dried meat flesh in whole cuts or pieces. Excludes pate, cooked uncured meats (e.g. roast meats) and dried meats

Exclusions: pancetta, cooked uncured meats e.g., silverside, sliced roast meats, dried meats e.g. Prosciutto. Also excludes: salami, canned hams/meats, pastrami, prosciutto, pancetta, pepperoni, fresh sausages

Segment Product examples Targets Sodium Targets Saturated Fat


Datasets used

BaconMaximum sodium target of 1090mg/100g

N/A

Jan 2011 – Dec 2013

Baseline - May 2010

July-Aug 2014

April-May 2015

Ham and other cured meat products

N/A

Emulsified luncheon meats

Devon, chorizo, strasburg, berlina, mortadella, frankfurts


10% reduction in saturated fat across those products with saturated fat levels exceeding 6.5g/100g

Cooked/smoked sausages

pasteurised sausages (including frankfurts, chorizos, cheerios etc.).

N/A

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Bacon

Baseline – May 2010 40 1230 10 25.0

July-Aug 2014 42 1101 25 59.5

April-May 2015 39 1093* 23 59.0

Ham and other cured meats

Baseline – May 2010 64 1105 30 46.9

July-Aug 2014 50 1022 32 64.0

April-May 2015 79 1013* 63 79.7


Baseline – May 2010 22 945 5 22.7

July-Aug 2014 10 840 6 60.0

April-May 2015 9 901 4 44.4


Average saturated fat content (g per 100g)




Baseline – May 2010 22 7.2 9 40.9

July-Aug 2014 10 6.9 4 40.0

April-May 2015 9 7.1 3 33.3

Cooked/smoked sausages

Baseline – May 2010 25 7.1 12 48.0

July-Aug 2014 21 5.9 15 71.4

April-May 2015 18 6.3 10 55.6

*Significantly different to Baseline (P < 0.05 for both)

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Bacon - SodiumIn 2015, there was a significant reduction in the average sodium content of products in this

segment by just over 10% since Baseline8, and the proportion of products meeting the

maximum sodium target had more than doubled.

The distribution charts show that compared to Baseline, there were less products in 2015

with a sodium content of ≥1400mg per 100g and that in 2015 there were more products

concentrated at or below the maximum sodium target.

8 No significant differences between 2014 and 2015 were observed – only 2015 reported

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Ham and other cured meats – SodiumThere was a significant reduction in the average sodium content of products in this segment

by approximately 8% since Baseline. In addition, there was a 70% increase in the number of

products meeting the maximum sodium target.

The distribution charts also show that, compared to Baseline, there was a clear downwards

shift in the distribution of the sodium content of products which peaked at or below the

maximum sodium target.

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Emulsified luncheon meats – SodiumThere was no significant reduction in the average sodium content of products in this

segment since Baseline. However, the proportion of products that met the maximum

sodium target has doubled9. The distribution charts show that, compared to Baseline, there

was a general downward shift in the distribution of the sodium content of these products.

9 Interpret result with caution due to small sample size in 2015 for this segment (n = 9).

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Emulsified luncheon meats – Saturated fat10 The average saturated fat content of products in this segment did not change significantly

since Baseline. There was a slight reduction in the proportion of products with a saturated

fat content of <6.5g per 100g, however, this needs to be interpreted with caution due to the

small sample size, particularly in 2015 (n = 9). The distribution charts below also show a

similar profile in the distribution of the saturated fat content of these products in 2015.

10 At Baseline, one product had a saturated fat content of 19.5g per 100g. This has not been displayed on the distribution charts, however did contribute to the average values

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Cooked/smoked sausages – Saturated fat Although not statistically significant, there was a slight downward shift in the average

saturated fat content of products in this segment and a slight increase in the proportion of

those with a saturated fat content of < 6.5g per 100g.

In 2015, there was a broader distribution of the saturated fat content of products in this

segment. Although the distribution was similar over the two time-points, in 2015, more

products had a saturated fat content at or below the 6.5g per 100g.

At Baseline, the maximum saturated fat content of products was 10g per 100g, however in

2015, two products had a saturated fat content of more than this.

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CHAPTER 5: SoupsCategory summary: Soup Segment Targets Sodium Timeframe

for ActionDatasets used

Dry soup products Maximum sodium target of 290mg/100g

December 2011 – December 2014

Baseline – Feb 2011

June-July 2015Wet/condensed soup products

Average sodium target of 290mg/100g AND

a maximum target of 300mg/100g






Dry

Baseline – Feb 2011 81 320 22 27.2

June-July 2015 86 304 67 77.9

Wet/condensed

Baseline – Feb 2011 124 295 93 75.0

June-July 2015 195 280* 156 80.0


Although not statistically significant, there was a reduction in the average sodium content of

soups in the dry segment of approximately 5%. A similar proportional reduction was also

observed in the wet/condensed segment, however, this was statistically significant. In

addition, in the wet/condensed soups segment, the average sodium content of products in

2015 met the average sodium target by 10mg per 100g.

In both segments, there was an increase in the proportion of products meeting the

maximum sodium targets since Baseline. For dry soups, this increased by nearly threefold to

78%, and for wet/condensed soups, a smaller increase of 6% was observed. By 2015, the

majority of products (80%) in this segment had met the maximum sodium target.

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Dry soups11

At Baseline, there was a more broad distribution in the sodium content of products in the

dry segment, with a peak just over 300mg per 100g. In 2015, the peak was observed for the

majority of products at or below the maximum sodium target.

11 One product has been excluded from the distribution charts at Baseline in 2015. At Baseline it had a sodium content of 855mg per 100g and in 2015 it had a sodium content of 760mg per 100g. Note this product did contribute to the average value for this segment

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Wet/condensed soups12

At Baseline, there was a peak in the sodium content of soups in the wet/condensed

segment at approximately 300mg per 100g. A slight downward shift in the overall

distribution was observed in 2015, which is consistent with the earlier results of a reduction

in the average and an increase in more products meeting the maximum sodium target. In

addition, in 2015, there were no products with a sodium content of >450mg per 100g.

12 One product has been excluded from the distribution chart in 2015, with a sodium content of 897mg per 100g, however this product did contribute to the average value for this segment

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CHAPTER 6: Savoury pies and pastriesSummary Table of Category: Savoury pies and pastries

Segment definition

Product examples

Exclusions Targets


Datasets used

Wet meat and vegetarian pies

Wet meat and vegetarian pies (meat/poultry only or with vegetables in 'gravy base' e.g. steak and kidney, chicken and mushroom, etc.

Pastizzi and similar13

10% reduction in sodium across those with sodium levels > 400mg/100g



Sept – Oct 2015

Dry meat and vegetarian products

Dry meat and vegetarian savoury products (sausage rolls, pasties, pork pie and pot pie).

10% reduction in sodium across those with sodium levels > 500mg/100g

13 These are vegetarian pastries traditionally made from filo-like pastry filled with ingredients such as spinach and ricotta. They have a different nutritional profile to traditional vegetarian pastries included in this category, e.g. vegetarian pastie so have been defined as out of the scope for this category definition

42


Time pointProductcount (n)

Average sodium content(mg per 100g)



Wet

Baseline - May 2011 102 454 29 28.4

Sept-Oct 2015 84 402* 43 51.2

Dry

Baseline - May 2011 41 567 15 36.6

Sept-Oct 2015 29 550 8 27.6


Wet meat and vegetarian pastriesThe average sodium content of products in this segment reduced significantly (by more than

10%) and the proportion of products meeting the maximum sodium target increased to

over 50%.

The distribution charts below display that, compared to Baseline, there were fewer products

with a sodium content of >400mg per 100g. In 2015 there was a peak in the sodium content

of products at or below approximately 400mg per 100g.

43

Dry meat and vegetarian pastriesThe average sodium content of products in this segment did not change significantly since

Baseline and there was a slight reduction in the proportion of products with a sodium

content below the maximum sodium target.

Although in 2015 there were fewer products with a sodium content of >600mg per 100g,

there was an overall similar broad distribution in the sodium content to that at Baseline,

which peaked at 550-600mg per 100g. This also explains the fewer number of products

meeting the maximum sodium target.

45

CHAPTER 7: Potato, corn and extruded snacksSummary Table of Category: Potato, corn and extruded snacks14

Segment Definition Product examples Targets


Datasets used

Cereal-based Snacks

Cereal grains (e.g. wheat, corn, maize kernels) used to make a dough, which is then sheeted to thin, uniform dimensions and cut to form the snack and fried

Corn-based snacks (e.g. Doritos, CCs) and wholegrain snacks (e.g. Grain Waves).

Average sodium target of 550mg/100g AND maximum target of 700mg/100g

Potato Chips

Thin potato slices that are generally deep fried, and then flavoured using e.g. salts, seasonings, herbs or spices

Thick-cut, thin-cut, crinkle-cut, sticks, deli-style, Pringles



Dec 2012 – Dec 2015

Baseline - May 2012

Oct 201515

Extruded Snacks

Starch-rich materials (e.g. corn, maize, wheat, rice, potato flour) that are transformed into hot melt fluids and then expanded or puffed via an extruder to form a snack

Cheese Puffs, Bacon Balls, Twisties, Burger Rings, Cheezels



Salt & Vinegar Products

All products in this category that are salt & vinegar flavoured

See examples for Potato Chips (as there are no salt & vinegar-flavoured extruded snacks or

Average sodium target of 850mg/100g AND maximum target of 1100mg/100g

14 Products excluded are: vege chips, lentil chips, rice chips, cassava chips, legume chips, sweet potato chips, popped chips

15 Note the end point for this category action plan was December 2015. Manufacturers therefore may have reformulated further following the October 2015 data collection.

47

Segment Definition Product examples Targets


Datasets used

cereal-based snacks)

48


Time pointProductcount (n)

Average sodium content(mg per 100g)



Cereal-based snacks

Baseline – May 2012 43 579 38 88.4

October 2015 39 499* 36 92.3

Potato chips

Baseline – May 2012 80 602 74 92.5

October 2015 110 589 101 91.8

Extruded snacks

Baseline – May 2012 22 1064 21 95.5

October 2015 31 907* 29 93.5

Salt & vinegar products

Baseline – May 2012 17 1045 9 52.9

October 2015 23 928 18 78.3

*Significantly different to Baseline (P < 0.05, both)

Cereal-based snacksThe average sodium content of products in this segment reduced significantly (by 14%) since

Baseline and met the average sodium target by 80mg per 100g. There was also an increase

in the number of products meeting the maximum sodium target in 2015, compared to

Baseline.

The distribution charts below display the following trends: at Baseline there were three

products with a sodium content of >1000mg per 100g which was not observed in 2015.

Also at Baseline, there was a peak in the sodium content at approximately 500-600mg per

100g, which was not observed in 2015. In 2015 the sodium content of products in this

segment was more heterogeneous, (i.e. more broadly distributed for those with a sodium

content of <700mg per 100g).

49

Potato chipsThe average sodium content of products in this segment did not change significantly since

Baseline and did not met the average sodium target. The proportion of products meeting

the maximum sodium target also did not change significantly since Baseline. However, the

majority of products in this segment already met the maximum sodium target at Baseline

(92.5%).

The absence of a significant change in the average sodium content since Baseline is also

explained through the distribution charts below which did not display a remarkable change

in the profile of the sodium content of the products in this segment.

51

Extruded snacksThere was a significant reduction in the average sodium content of the products in this

segment (by 15% since Baseline), which also met the average sodium target. The proportion

of those meeting the maximum sodium target in this segment, however, did not change

significantly since Baseline. The majority of products in this segment already met the

maximum sodium target at Baseline (95.5%).

The distribution charts below show that the sodium content of the majority of products in

this segment both at Baseline and in 2015 met the maximum sodium target. There was an

overall downward shift in the sodium content of products in this segment, in 2015

compared to Baseline.

52

Salt & vinegar snacks There was a reduction in the average sodium content of products in this segment of just

over 10%, however this was not significant and did not reach the average sodium target.

The overall reduction in the average was supported by an increase by more than 50% in the

number of products meeting the maximum sodium target.

The observed improvements in this segment’s sodium profile were also supported by the

distribution charts that display an overall downward shift in the distribution of the sodium

content. It is likely that the average sodium value in 2015 was affected by the two products

with a sodium content of >1400mg per 100g.

54

Changes to the Potato, corn and extruded snacks category, over timeSince 2012, there has been an emergence of many new types of products in this category on

the market that were out of scope for the original targets set for this category. The three

main types observed in the FoodTrack datasets were:

1. Chips made from vegetables other than potato, e.g. sweet potato, beetroot.

2. Chips made from flours other than those defined, e.g. lentil chips, cassava chips

3. ‘Popped’ chips – products made from processing potato starch (primarily) at high

pressure and temperatures. This last type of chip has seen the greatest emergence

since Baseline with two products present at Baseline, and 26 observed in 2014.

Types 1 and 2 above were present in only five products each in 2015. It is unlikely these

would significantly affect the sodium profile of this category, however, the Popped chips

may require further consideration if this category is reassessed in the future.

55

CHAPTER 8: Savoury crackersSummary Table of Category: Savoury crackers

Segment and definition Product Examples Targets


Datasets used

Flavoured Crackers (flour-based)

Crackers with added flavourings

Includes those with added salt flavours

Savoury biscuits, e.g. Shapes

Flavoured crackers with flaky texture, e.g. Country Cheese

Other ‘herb and salt’ varieties, e.g. rosemary & sea salt, garlic & sea salt: these flavours often seen with products such as crustini / grissini (pencil-shaped savoury crackers).


OR

15% reduction in sodium towards the maximum target for products with sodium levels significantly above the agreed maximum targets

Dec 2012 – Dec 2015


July – Aug 201516

Plain Crackers

(flour-based)Crackers with no added flavourings.

Includes pepper / grain varieties, but not those with added salt flavours

Plain crackers with a flaky texture, e.g. SAO, Jatz, Savoy, wholegrain or wholemeal crackers, e.g. Vita-Weat soy-linseed, sesame, 9-grain, multigrain

Crispbreads, e.g. Ryvita, Cruskits, other varieties, e.g. water/wafer crackers

Maximum sodium target of 850mg/100g OR

15% reduction in sodium towards the maximum targets for products with sodium levels significantly above the agreed maximum targets

Flavoured Rice Crackers/Cakes/ Corn Cakes

‘Cakes’ made from puffed rice/corn, with added flavourings

Crackers made from predominantly rice flour, with added flavourings.

Includes those with added salt flavourings

Flavoured rice cakes or corn thins, flavoured rice crackers, e.g. Sakata, D’lites

16 Note the end point for the category action plan was December 2015. Manufacturers therefore may have reformulated further following the July-August 2015 data collection

56

Segment and definition Product Examples Targets


Datasets used

and ‘original’ flavoured


Time pointProduct count (n)




Flavoured Crackers (flour based)

Baseline – May 2012 65 898 47 72.3

July – August 2015 70 840 55 78.6

Plain Crackers

(flour based)

Baseline – May 2012 69 746 53 76.8

July – August 2015 78 630* 68 87.2

Rice Crackers/Cakes/Corn Cakes - Flavoured

Baseline – May 2012 70 665 49 70.0

July – August 2015 74 687 56 75.7


Flavoured Crackers (flour-based)There was a small but not significant reduction in the average sodium content of products in

this segment. However, there was a slight increase in the proportion of products meeting

the maximum sodium target. The distribution charts below show that there was no shift in

the distribution of the sodium content of products in this segment compared to Baseline.

There also remained a large variability in the sodium content of products in this segment.

57

Plain Crackers (flour-based)There was a significant reduction in the average sodium content of products in this segment

(approximately 15%) and a small increase in the proportion of products meeting the

maximum sodium target.

These improvements were supported by the distribution charts that display an overall

downward shift in sodium profile of this category. In addition, compared to Baseline, there

were no products in 2015 with a sodium content of >1200mg per 100g.

59

Rice Crackers/Cakes/Corn Cakes - Flavoured Although there was an increase in the average sodium content of products in this segment,

this was not significant. Similar to flavoured crackers (flour-based), there was a slight

increase in the proportion of products meeting the maximum sodium target.

Also similar to flavoured crackers (flour-based), the distribution charts below show that

there was no shift in the distribution of the sodium content of products in this segment.

There also remained quite a degree of variability in the sodium content of products in this

segment.

Furthermore, for all three segments in this category, the proportion of products meeting the

maximum sodium target was at least 70%.

60

Changes to the savoury crackers category over timeAt Baseline, it was decided that the plain rice crackers and similar (e.g. rice cakes, corn

cakes, corn thins) were to be excluded from setting reformulation targets due to their

naturally low sodium content.

The two flour-based segments (plain cracker and flavoured crackers) were based on wheat-

flour products. Since Baseline, there has been an increase in the number of flour-alternative

products of a similar nature. They are traditionally marketed as gluten free products and can

be made of ingredients such as buckwheat, millet, potato starch, brown rice and multigrains

(gluten free). Some of these plain products present in the 2015 FoodTrack dataset had

sodium values of >800mg per 100g. These are excluded from the analysis in this report as

they fall outside the scope of the category and segment definitions. Although they are

currently present in small volumes, it should be noted this is an emerging market trend and

may change the sodium profile of this category in the future.

62

CHAPTER 9: CheeseSummary Table of Category: Cheese

Segment definition

Product examples

Exclusions Targets


Datasets used

Cheddar and cheddar style variety cheese products

Mild, matured, tasty, extra tasty, and vintage cheese products.




Sept 201517

Low moisture mozzarella cheese (LMMC)

Low moisturemozzarella cheese

Fresh mozzarella cheeses, pizza cheese blends


Chilled Processed Cheese

All processed cheese productswhich are required to be refrigerated (i.e. not able to be stored at ambienttemperatures).

Processed cheese products that can be stored at ambient temperatures

Maximum sodium target 1270mg/100mg OR 10-15% reduction in sodium towards the maximum target for those products with sodium levels significantly above the agreed maximum target of 1270mg/100g.


TimepointProductcount (n)




Cheddar and cheddar style

Baseline – May 2011 188 649 157 83.5

September 2015 154 654 133 86.4

Low moisture mozzarella cheese

Baseline – May 2011 19 522 12 63.2

September 2015 19 548 13 68.4

Processed - chilled

Baseline – May 2011 43 1300 16 37.2

17 Note the end point for the category action plan is March 2017. Manufacturers therefore still have time to reformulate products

63

TimepointProductcount (n)




September 2015 34 1341 12 43.2

Cheddar and cheddar style cheesesThe average sodium content of products in this segment did not significantly change since

Baseline. In addition, the proportion of products meeting the maximum sodium target did

not change since Baseline.

It is important to note that the majority (83.5%) of products at Baseline already had a

sodium content below the reformulation target.

Although the average sodium content of the products in this segment did not change over

time, in 2015, there were fewer products with a sodium content of >750mg per 100g than at

Baseline. However there was a similar distribution in the sodium content of products in this

segment at Baseline compared to 2015.

64

Low moisture mozzarella cheesesThe average sodium content of products in this segment did not change significantly since

Baseline. Although the proportion of products meeting the maximum sodium target

increased slightly by 5%, this figure should be interpreted with caution as it represented a

change in only one product since Baseline.

The distribution charts below indicate that at Baseline there were more products with a

sodium content <450mg per 100g compared to in 2015, with the highest peak observed

around 550mg per 100g which was also the maximum sodium target for this segment.

65

Processed chilled cheesesThe average sodium content of products in this segment did not change significantly since

Baseline nor the proportion of products meeting the maximum sodium target.

Although the average sodium content did not change significantly over time, in 2015, there

were fewer products with a sodium content of <600mg per 100g. and there was a similar

distribution in the sodium content of products in this segment at Baseline compared to

2015.

67

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