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Main Product Category and Sub Categories (where relevant)

Current 2010 Targets (g salt or mg sodium per 100 g)*

Revised 2010 Targets (g salt or mg sodium per 100 g)*

Targets for 2012 (g salt or mg sodium per 100 g)*


2.3 Morning goods Includes plain and fruit scones, crumpets, pikelets, English muffins, Scotch pancakes, bagels, croissants, brioche, soda farls and waffles, etc. Also includes all buns, e.g., hot cross, teacakes, etc., except iced finger buns (see category 12.1 Cakes). Excludes cheese scones (see category 2.2)

1.3 g salt or 500 mg sodium (average)


0.75 g salt or 300 mg sodium (average r) 1.0 g salt or 400 mg sodium (maximum)

The Agency is aware that much of the sodium in some of these products comes from sodium bicarbonate. We are also aware of developments in processing allowing lower levels of raising agents to be used without using replacers. We recognize the diverse range of products included in this category and that some companies will make only a limited number of these so may find the average difficult to achieve across their individual ranges. However, the target has been set at a level that will give companies a level to work toward. As a guide for those companies making a small range of these type of products the lowest levels of sodium on the market (2007) were crumpets 320 mg; scones 320 mg; pancakes 280 mg; croissants 360 mg; teacakes 120 mg; English muffins 300 mg; potato cakes/soda farls 400 mg; pain au chocolate 200 mg; waffles 300 mg. Buns have now been moved to this category with the exception of iced finger buns as these can achieve lower levels and are included in the category for Cakes (12.1). As a guide: hotcross buns were available (2007) at 200 mg; other fruited buns 170 mg and other unfruited buns at 300 mg.

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