Australia’s department of Health and Ageing has announced that the levels of salt in soups sold in Australia will be reduced over the next three years. 

On Friday (25 November) manufacturers including Unilever, Campbell Arnotts and Nestle, as well as leading retailers including Woolworths, Coles and Aldi have agreed to reduce the sodium content in their soups. However, the producers and retailers will decide which products are targeted and the amount of sodium reduction per year. 

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The companies will reduce sodium content in dry soups to 290mg of sodium per 100g of product and reduce sodium in wet and condensed soups to an average target of 290mg of sodium per 100g of product with a maximum target of 300mg per 100g of product.

“I commend the efforts of soup manufacturers and retailers involved in this for agreeing to reduce the levels of sodium in their products,” the Parliamentary Secretary for Health and Ageing Catherine King said.

“Research has found that consuming too much sodium (a major component of dietary salt) is linked to high blood pressure and an increased risk of cardiovascular disease.”

The reduction in salt levels is part of a wider range of targets announced under the Food and Health Dialogue, a partnership between industry and government which addresses poor dietary habits and making healthier food choices easier and more accessible for Australians. 

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Earlier this year, Australian grocery retailers and manufacturers agreed to reduce the sodium content of leading breads, breakfast cereals, simmer sauces and processed meats sold in Australia.