baseline, and there was a 70% increase in the number of products meeting the maximum sodium target (47% to 80%). Soups There was a significant reduction in the average sodium content of products in the wet/condensed segment since 2009 (approx. 5%) Baseline – Feb 2011 In the wet/condensed soups segment, the average sodium content of June-July 2015 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 There was a significant reduction in the average sodium content of pastries products in the wet meat and vegetarian pastries segment compared to baseline (approx. 10%). The proportion of products meeting the maximum Baseline – May 2011 sodium target increased to over 50% (from 28% at baseline). Sept – Oct 2015 Potato, corn and Compared to baseline (2012): extruded snacks the average sodium content of products in the cereal-based snacks Baseline - May 2012 segment reduced significantly (by 14%) and met the average sodium target for this segment by 80mg per 100g. October 2015 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. 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 There was a significant reduction in the average sodium content of products in the plain crackers (flour-based) segment by approximately 15%. Baseline – May 2012 July – Aug 2015 Cheese For all three segments, there was no significant change in the average sodium content or in the proportion of products meeting the maximum Baseline – May 2011 sodium targets. September 2015
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 There was a significant reduction in the average sodium content of 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 Baseline – May 2011 Sept – Oct 2015 There was a significant reduction in the average sodium content of 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 2015 Compared to baseline (2012): 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. 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. 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 Baseline – May 2012 July – Aug 2015 There was a significant reduction in the average sodium content of products in the plain crackers (flour-based) segment by approximately 15%. Cheese Baseline – May 2011 September 2015 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.
Healthy%20Food%20Partnership%20Evaluation%20Report_Heart%20Foundation.docx