Background

The World Health Organization (WHO) recommends that adults should consume less than 5 g of salt (2,000 mg sodium) daily for the reduction of blood pressure and risk of cardiovascular disease and stroke. The WHO also sets a global target of 30% relative reduction in mean population intake of salt/sodium intake by 2025.

In Hong Kong, the Report of Population Health Survey 2020-2022 published by the Department of Health revealed that persons aged 15-84 had a daily salt intake of 8.4 per day (~3,400 mg sodium). The vast majority (83.9%) of persons aged 15-84 had dietary salt intake above the WHO recommended daily limit. In addition, a target of a 30% relative reduction in mean population intake of salt/sodium intake by 2025 was set in the Non-Communicable Diseases Strategy and Action Plan launched by the Government.

Voluntary Sodium Reduction Targets

The Centre for Food Safety (CFS) sets “voluntary sodium reduction targets” to facilitate the members of food trade to reduce the sodium content in food through product reformulation, so as to reduce the sodium intake of the Hong Kong people to the level recommended by the WHO (less than 5g salt daily, which equivalent to 2000mg sodium).

By making reference from the recommendations of the WHO and overseas experiences, the CFS sets voluntary sodium reduction targets (average and maximum) for food using the results of the CFS' studies as the baseline, so as to facilitate the product reformulation work from the members of the food trade. After discussion with the members of trade, the CFS sets voluntary sodium reduction targets for white bread and wholemeal bread.

Voluntary sodium reduction targets for prepackaged white bread and wholemeal bread (with nutrition labels) (September 2019)

Voluntary sodium reduction targets for non-prepackaged white bread and wholemeal bread (December 2020)

Salt Reduction Scheme

The CFS cordially invites members of trade to participate in the Salt Reduction Scheme (Scheme), so as strive to (i) reduce salt contents in food through product reformulation, (ii) reduce sodium contents in food in accordance to the voluntary sodium reduction targets, and (iii) reduce the salt intake of the Hong Kong people to the level recommended by the World Health Organization. For participation of the Scheme, please download and complete the application form and send it the Risk Communication Section of the CFS by facsimile (fax number: 2803 0534), by email (rc@fehd.gov.hk) or by mail to 1/F, 4 Hospital Road, Sai Ying Pun, Hong Kong.

Participated Organisation -prepackaged white bread and wholemeal bread (with nutrition labels) 
(According to alphabetical order)

1. A-1 Bakery Co.,(HK) Ltd.
2. Arome Bakery (H.K.) Company Limited
3. King Bakery Holdings Limited
4. Maria's Bakery
5. Maxim's Caterers Limited
6. PARKnSHOP(HK) Limited
7. Saint Honore Cake Shop Ltd.
8. Tai Pan Bread & Cakes Co. Ltd.
9. The Garden Company Limited

Participated Organisation - non-prepackaged white bread and wholemeal bread
(According to alphabetical order)

1. ABC Cake Shop
2. Bread Basket (Tai Po)
3. Bread City (Shatin)
4. Bread House
5. Cherry Cake Shop
6. Dragon Ball Bakery
7. Dynasty Bakery Cake Shop
8. Fresh Fresh
9. Fung Heung Yuen Bakery Limited
10. Heung Mak Tin Bakery
11. Golden Dragon Ball Bakery
12. Kadoorie Baker
13. Kam Nga Cake Shop (Sai Ying Pun)
14. King Bakery Holdings Limited
15. Life Good Bakery
16. Mei Ki Cake & Bakery House
17. Ming Dou Cake Shop
18. OSA
19. Osaka
20. Tokyo Bakery
21. Wheatie Bakery