CFS announces latest progress of Salt Reduction Scheme in Bread

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 29), which is also World Heart Day, the latest progress of the Salt Reduction Scheme in Bread (the Scheme). All products participating in the Scheme have met the voluntary sodium reduction targets, marking the achievements of the joint efforts between the industry and the Government.

The CFS launched the Scheme in 2019, setting voluntary sodium reduction targets for prepackaged white and wholemeal bread to reduce the sodium content in bread. In 2020, the CFS extended the Scheme to non-prepackaged white and wholemeal bread. Currently, seven prepackaged bread manufacturers and 19 non-prepackaged bread manufacturers are participating in the Scheme, providing about 80 types of related bread products that meet the sodium reduction targets on the market. The CFS presented certificates of appreciation to the participating bread manufacturers in recognition of their support.

"The selected products from the prepackaged bread manufacturers and the participating products from the non-prepackaged bread manufacturers met the Scheme's voluntary sodium reduction targets (i.e. the average and maximum levels of sodium content per 100 grams of white bread should not exceed 380 milligrams and 490mg respectively; and the average and maximum levels of sodium content per 100g of wholemeal bread should not exceed 380mg and 470mg respectively). After the implementation of the Scheme, the average sodium content of related bread products decreased by 10 per cent to 17 per cent, with some manufacturers successfully reducing the sodium content of their products by more than 40 per cent," a spokesman for the CFS said.

Sodium is essential for body functions, but excessive intake may increase the risk of developing high blood pressure. Untreated high blood pressure can lead to heart attacks, strokes, kidney failure and more. The World Health Organization (WHO) recommends the salt intake for adults should be less than 5g daily (i.e. 2, 000 mg of sodium). The Report of Population Health Survey 2020-22 published by the Department of Health revealed that Hong Kong people aged 15 to 84 had an average daily salt intake of 8.4g, which is higher than the WHO's recommendation. As we observe World Heart Day, the CFS reminds the public of the importance of reducing sodium intake in lowering the risk of high blood pressure, thereby promoting heart health and preventing cardiovascular diseases.

The spokesman added that participating bread manufacturers had reduced the sodium content of bread by product reformulation. The CFS also provides training and sodium content testing for bread manufacturers in need and assists them in establishing standard operation procedures for bread to facilitate their product reformulation work.
 
Ends/Tuesday, September 29, 2026