Reducing the salt in cereals and breads and other foods means that other flavour enhancers will have to be used.  Its not the salt that is the problem in cereal and bread it is all the other ingredients as well as the processing that makes them a health hazard.  Eat sea salt (Himalayan) with dulse (sea weed) for the perfect mineral balance.

Cyndi O’Meara

Australia’s leading food manufacturers are trying to do us all a favour by cutting the amount of salt in breakfast cereals and breads.

They’ve just signed a pact to reduce the salt content of many ready-to-eat cereals, breads, rolls and buns, as part of a healthy living, healthy diet initiative.

The Food and Health Dialogue is a pact between industry, government and many of the country’s major health bodies, including the Heart Foundation and the CSIRO.
 
Under the pact, companies such as Kelloggs and Sanitarium, as well as grocers Coles and Woolworths, have promised to cut salt levels in cereals by 15 per cent over the next four years.

It applies to those with a sodium content of over 400 milligrams per 100 grams.

As for bread, manufacturers have offered to make the same cuts by the end of 2013.

Australian Food and Grocery Council boss Kate Carnell said it was an important health step forward, but noted Australia’s food industry was already punching well above its weight.

More than 70 per cent of ready-to-eat cereals were already below the salt target in their category, she said.

Consumers can soon expect processed meats, soups, sauces and other snack foods to adopt similar salt reduction goals, Ms Carnell said.

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