The Centre for Food Safety in Hong Kong has announced the success of a voluntary initiative aimed at lowering salt content in bread. Since its introduction in 2019, the program has led to an average sodium decrease of approximately 17% in various white and wholemeal options. A total of 26 manufacturers, including both large-scale pre-packaged brands and local bakeries, participated in the effort, covering around 80 different products. This initiative was launched in response to data showing that many residents exceed the suggested daily salt intake. All participating businesses successfully reached the established targets, such as maintaining sodium levels in white bread under 380 milligrams. The government praised these efforts as a positive step toward improving public health outcomes through dietary adjustments.
Source : Hong Kong Free Press
Photo : Hong Kong Free Press
