Kellogg Australia announced today (Tuesday 12 June 2012) that the company has reduced the salt levels in its Corn Flakes and Rice Bubbles cereal products by 20%, fulfilling its 2010 commitment. On 22 March 2010, the Reformulation Working Group of the Federal Government’s Food and Health Dialogue secured the agreement of leading manufacturers and retailers to salt-level reduction targets across a variety of bread and breakfast cereals. For ready‐to‐eat breakfast cereals that exceed 400 milligrams... ...Read more »

Campbell Soup Co. announced yesterday (14 December) that it will cut the sodium content of its SpaghettiOs canned pastas by up to 35%. It is the second time that the US food group has cut sodium in SpaghettiOs in two years and the company said it had brought its SpaghettiOs varieties in line with US government criteria for healthy main dishes – controlled for fat, saturated fat, cholesterol, and sodium and containing a significant level of at least two positive nutrients. The product will begin... ...Read more »