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The Heart Foundation and VicHealth have released Australia's first salt reformulation guide for food manufacturers. The guide's author, Vanessa Clarkson, says it will be particularly useful for small-to-medium food manufacturers.

Reformulation Readiness: A best practice guide to salt reduction for Australia food manufacturers supports reduction of salt (sodium) in processed and packaged products. It guides manufacturers through the reformulation process with information on checking nutritional composition, completing competitor benchmarking, establishing salt targets and timeframes, product improvement and testing.

The food industry is constantly evolving to meet consumer demand, which increasingly is calling out for healthier choices,” Clarkson says. The guide is a "useful starting point" for copmany's reformulating products. "By working collectively and over time to reduce salt in the food supply, consumers’ palates will adapt to lower amounts and together we can have a big impact on public health,” she says. 

VicHealth has also teamed up with Food Innovation Australia Limited (FIAL) to offer grants up to $25,000 will help SMEs reformulate their products to reduce the amount of salt that Victorians are consuming.

 

 

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