SCHEDULE 1PROCESSED CEREAL-BASED FOODS

PART IIEssential composition of processed CEREAL-BASED foods

5.1.

Sodium

  • sodium salts may only be added to processed CEREAL-BASED foods for technological purposes,

  • the sodium content of processed CEREAL-BASED foods shall not exceed 25 mg/100 kJ (100 mg/100 kcal).