The latest National Diet & Nutrition Survey shows that breakfast cereals only contribute 2% of salt intakes in the UK diet and 99% of breakfast cereals are classified as either low or medium for salt content according the Food Standard’s Agency’s profiling.
Despite breakfast cereals making a low contribution to the nation’s salt intake (2%), at Kellogg’s we actively challenge the sodium content of our products. As a member of the trade body, the Association of Cereal Food Manufacturers (ACFM), Kellogg’s works hard to reduce salt in its products when possible while still delivering the taste and quality our customers know and love.
In January 2010, ACFM members announced a significant 50% reduction in the salt levels of the nation’s favourite breakfast cereals since 1998. We reduced salt in our corn based products (Corn Flakes, Frosties and Crunchy Nut) and our rice based products (Rice Krispies, Coco Pops and Ricicles) by 30 percent.
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In March 2012, Kellogg’s signed up to the Department of Health’s Responsibility deal and collectively pledged with the wider cereal category to strive to meet the product maximum levels (450mg of sodium per 100g of food) by the end of 2012. These targets will give a total salt reduction of nearly 1g per person per day compared to levels in food in 2007.
We will keep working hard to reduce salt levels in our products as well as continue to develop cereals, such as Optivita and Wheats that contain no added salt and all of our products are clearly labelled with GDAs on the front of pack so shoppers can make their own choice.