No.	Item	Questions
		Policy makers	Food industries
1.	Societal and cultural norm and values	1.1. What is your opinion on salt intake in Malaysia? Is it a problem? (Why the intake is high?) 1.2. What is/are other risk factor(s) beside dietary factor that you are worry about? Do you involve in development of policy to overcome this problem?	1.1 What is your opinion on salt intake in Malaysia? Is it a problem? (What the intake is high?) 1.2 Do you think that high salt intake will affect the health of the population?
2.	Government/organization/industry practice and structure/action	2.1.Does the ministry/organization have conducted/executed the strategy/programme to reduce the salt intake among Malaysia population? (Does it effective?) 2.2.What are other measures that need to done? – What is the target/objective? What are the actions to the execution? (Probe: Food labelling, law enforcement) 2.3.Who hold the responsibility to lead the reduction of salt intake among the population (How other sectors aside from health sector can assist in acceleration of salt reduction? (Probe: other opportunity, food industry, ministry/other party) 2.4.Who needs to involve in decision making/accelerate the changes? 2.5.Does salt target need to be mandatory? (How we can make sure industry/population to reduce the salt?) 2.6.What is the expectation on the propose action? (Does it can give benefit to the population and society?) (Probe: Economy benefit, health benefit etc.) Probe: Reformulation/modification/reduction of salt without populations aware. For example: United Kingdom do reformulation in bread processing-this action is voluntary without affecting the taste, quality and sale, the salt content reduces gradually every year 2.7.How the progress can be monitored/evaluated and who needs to do it? Is it independent body/NGO will assist?	2.1. Can you share about your product in the market? (Probe: what is your product that is low in salt?) 2.2 What is your opinion on customer/population acceptance towards low salt product? 2.3. Do your company try to reduce salt in their product? (Probe: Reformulation/modification/reduction of salt without populations aware. For example: United Kingdom do reformulation in bread processing-this action is voluntary without affecting the taste, quality and sale, the salt content reduces gradually every year. What is the support that you need to reduce salt in your product? 2.4 Do you practicing salt labelling on your product? 2.5 Do you add food enhancers other than salt in your product? What is the salt enhancer? 2.6. Do you use salt substitute in production of your product? If not, do you willing to do it? (E.g.: Potassium Chloride) 2.7. What is your opinion regarding salt reduction policy? Does this strategy need to be voluntary or mandatory? Why?
3.	Motivation	3.1. What is the factor that encourage the ministry/organization to participate/take action? 3.2. (If Question 2.2 have been answered: no need to answer Question 3.2; if related to NGO/ministry). Do the ministry/organization have long-term target to evaluate salt reduction commitment? (Probe: How do you do it?)	3.1. What is the factor that encourage you to participate//take action to reduce salt? 3.2. Do you expect the salt reduction strategy as part of the social responsibility to increase health among population? 3.3. If NO ACTION, go to no 4 3.4 Do you have a long-term target to evaluate salt reduction commitment? (Probe: How do you do it?)
4.	Barriers/Challenges	4.1. How do you face all the barriers to implement salt reduction strategy/policy? 4.2. Do you need support from other party to take action in you organization? (Probe: support; knowledge/ability/skills to take the action?)	4.1. How do you face all the barriers to implement salt reduction strategy/policy? 4.2. Do you need support from other party to take action in you organization? (Probe: support; knowledge/ability/skills to take the action?)
5	Monosodium Glutamate	5.1 What is your opinion on monosodium glutamate? (Probe: bad effect, purpose of using etc.)	5.1 What is your opinion on monosodium glutamate? (Probe: bad effect, purpose of using etc.) 5.2 Do you add in MSG in your product?
6.	Additional information	6.1 Is there any other issue/opinion that you would like to add?	6.1 Is there any other issue/opinion that you would like to add?