Bread

Sodium levels have reduced by about 25% since the late 1980s, and recently by a further 5% in sliced bread.

Breakfast cereals

Manufacturers have achieved a 33% reduction in sodium between 1998 and 2005.

Savoury snacks

Sodium levels have reduced significantly in the past decade. Potato crisps are now 25% lower in sodium.

Soups and cook-in sauces

Since 2003, manufacturers have achieved a 25% reduction in soups and 29% reduction in cook-in sauces.

Biscuits and cakes

Reductions of up to 40% have been achieved in some of the most popular brands of cakes and mince pies. Reductions of up to 20% have been achieved in some of the most popular brands of biscuits.

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