Table 1.
National approaches to working with the food industry to reduce salt in foods.
| Region | Voluntary Targets (Multiple Products) | Voluntary Targets (Bread Only) | Mandatory Targets | Industry Meetings | Reformulation Planned |
|---|---|---|---|---|---|
| Africa | South Africa | Mauritius | |||
| Americas | Brazil Canada Ecuador USA |
Chile Mexico Uruguay |
Argentina Paraguay (bread) |
Barbados Costa Rica Cuba |
Colombia Costa Rica (Voluntary Targets) |
| Eastern Mediterranean | Morocco | Iran | |||
| Europe | Austria Belgium Bulgaria Czech Republic Denmark Finland Greece Hungary Ireland Israel Netherlands Poland Portugal Slovenia Spain Sweden Turkey UK |
Croatia France Italy Lithuania |
Belgium (bread) Bulgaria (bread, cheese, meat products, lutenica) Greece (bread, tomato products) Hungary (bread) Netherlands (bread) Portugal (bread) |
Cyprus France Italy Latvia Luxembourg Montenegro Norway Romania Slovakia Switzerland (bread) |
Estonia Malta |
| Eastern Mediterranean | Morocco | Iran | |||
| South East Asia | Bangladesh * Indonesia Sri Lanka Thailand |
Sri Lanka (Mandatory targets) | |||
| Western Pacific | Australia Cook Islands Fiji Korea New Zealand * |
Mongolia | Federated States of Micronesia Japan Malaysia New Caledonia Singapore |
French Polynesia Guam Samoa Solomon Islands Tonga Vanuatu Viet Nam |
* Non-governmental organization leading reformulation.