Kellogg achieves salt-reduction target

Kellogg Australia has reached its 2010 commitment to reduce salt levels in its Corn Flakes and Rice Bubbles cereal products by 20%. The company says it reached its goal eight months ahead of schedule and the reformulated cereals will be fully rolled out by August.

“Breakfast cereals have never been a major contributor to salt in Australian diets, but we believe we have an important role to play in leading by example and making reductions wherever possible,” said Stevie Reid, senior nutritionist at Kellogg Australia. “We’re continuously looking for ways to improve the nutritional value of our cereals, whether that’s less salt, more fibre or low GI and high-protein options, without sacrificing the great taste that Australians expect.”

Kellogg says it has been slowly reducing the amount of salt in its products over the past 14 years rather than making a sudden reduction, so the products’ taste is not dramatically altered.

Elizabeth Dunford, research officer at AWASH (the Australian Division of World Action on Salt and Health) said, “AWASH commends Kellogg’s for their recent success in reducing the salt content of Corn Flakes and Rice Bubbles and hopes it will encourage other breakfast cereal manufacturers to follow this good example.”

Kellogg has also committed to a 15% sodium reduction in all Kellogg’s cereals that contain more than 400 mg of sodium per 100 g of product by the end of 2013. The company says it is on track to deliver this commitment.

“In fact, we’ve already achieved the reductions for Special K Original, Special K Honey Almond, Coco Pops, Coco Pops Chex and Froot Loops,” Reid said.