Category: News

22 Jun 2021

Staff Profile: Damian Maganja

Damian is a Research Associate and PhD Candidate in the Food Policy Division at The George Institute for Global Health. His PhD research focusses on novel interventions to improve food environments and support healthier dietary patterns, and he is also engaged in broader work on food regulation policy and governance. Before joining the team, he […]

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22 Jun 2021

Eating less salt could save many lives in Fiji

A report prepared by Health Technology Analysts, in collaboration with the George Institute for Global Health, Fiji National University, The University of Sydney and Deakin University, investigated the potential impact of salt reduction in Fiji. Released on the 14th of May, the report shows that with only minimal investment from the government in reducing salt […]

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22 Jun 2021

Major Australian Supermarket reduces salt in bakery products

One of Australia’s leading supermarkets, Coles, has significantly reduced the amount of salt in more than 40 of its bakery products. Leavened loaves of bread now contain as little as 274mg of sodium per 100g, down from 375mg per 100g in 2019. The reformulation occurred during February 2021, and consumers have not noticed any change […]

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22 Jun 2021

National Salt and Sugar Reduction Initiative (NSSRI)

The New York Health Department convenes the National Salt and Sugar Reduction Initiative (NSSRI), a partnership of over 100 local, state, and national health organizations. Initially, the initiative focused on salt reduction, setting targets for packaged and restaurants foods. On the 24th of February, they expanded their focus to include sugar by establishing sugar reduction […]

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03 Mar 2021

Staff Update: Dr Polly Huang

Please join us in congratulating Dr Polly Huang who has recently been awarded her PhD! Polly works on the China Salt Substitute and Stroke Study (SSaSS), a randomized controlled trial looking at the effect of using reduced sodium added potassium on the risk of stroke. Polly also works as a data analyst in the Food […]

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03 Mar 2021

Limited potential impact of Australia’s reformulation targets on sodium purchases

Research by Coyle et al (2020) from the George Institute for Global Health has sparked media attention as it found very limited potential impact on reducing sodium intake of the Australian population from the voluntary sodium reformulation programme, the Healthy Food Partnership, with just 50mg daily reduction per person if there was 100% compliance with […]

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28 Jan 2021

Kraft Heinz on Reducing Salt in their Processed Food Products

Kraft Heinz has been incrementally reducing salt and sugar in their processed food products, to minimise the taste difference perceived by consumers in lower salt/sugar products, but the company faces pressure from nutritionists to move more quickly. In a recent report, the company promised to achieve 85% compliance with Kraft Heinz Global Nutrition Targets by […]

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28 Jan 2021

WHO Launch of Action framework for developing and implementing public food procurement and service policies for a healthy diet

Around the world, millions of meals and snacks are served and sold to the public every day through institutions like schools, government offices, health care facilities, military bases, and correctional facilities. This presents an opportunity to improve the diets of the population by ensuring all food served and sold in these settings meet nutritional standards.  […]

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28 Jan 2021

Health Canada Voluntary Sodium Reduction Targets for Processed Foods 2020-2025

On 18th December 2020, Health Canada published their Voluntary Sodium Reduction Targets for Processed Foods 2020-2025. These targets build on the 2012 targets, set until the end of 2016, that aimed to achieve a reduction in sodium intake to 2300 mg/day. The updated targets are based on a 15 to 20% reduction from the 2017 measured […]

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