Voluntary salt-reduction target setting by large food companies: a scoping review and questionnaire survey

Dietary salt reduction is essential for the prevention of hypertension. However, food companies often lack reference information for setting appropriate salt-reduction targets. This study aimed to clarify how leading food companies in high-income countries outside Japan establish salt-reduction targets for product reformulation. A scoping review was conducted using PubMed, Google Scholar, and corporate websites. A questionnaire survey was also administered via email to companies with recognized good practices from January to March 2024. The study analyzed the scope of targeted products, salt (including sodium) content criteria, and achievement years, as well as incentives and challenges related to salt reduction. A total of 24 companies and two trade associations were included in the analysis. Among the 40 identified targets, 55% were based solely on salt, while the remaining included multiple nutrients. Regarding reformulation efforts, 68% of targets specified product quantities or proportions, and 55% committed to salt reduction in 33-100% of their products. Furthermore, 65% of the targets set salt criteria by food category; 80% used company-defined salt criteria, while the remaining used government-proposed benchmarks. The median implementation term was five years, with 65% of targets set to be achieved by 2025. Environmental, social, and governance investments were recognized as key incentives. To address reformulation challenges, stepwise approaches based on stakeholder cooperation were proposed. Overall, salt-reduction targets were set within each company's feasible range, considering government policies and global trends. These findings provide a foundation for promoting company-led initiatives to reduce salt intake and contribute to hypertension prevention.