New Zealand breakfast cereals: are there sufficient low-sugar, low-sodium options?

Chepulis, Lynne Merran; Mearns, Gael

doi:10.1017/S1368980018000113

Files

new_zealand_breakfast_cereals_are_there_sufficient_lowsugar_lowsodium_options.pdf

Published version, 69.37Kb

DOI

10.1017/S1368980018000113

Citation

Export citation

Chepulis, L. M., & Mearns, G. (2018). New Zealand breakfast cereals: are there sufficient low-sugar, low-sodium options? Public Health Nutrition, 1–2. https://doi.org/10.1017/S1368980018000113

Permanent Research Commons link: https://hdl.handle.net/10289/11983

Abstract

We wish to respond to a letter by Gina Levy of Kellogg (Australia) Pty Ltd – Research and Technology, Australia entitled ‘The New Zealand breakfast cereal category is dynamic and responsive to consumer preferences’, published in Public Health Nutrition⁽¹⁾ in response to our published article ‘The nutritional quality of New Zealand breakfast cereals: an update’⁽²⁾. We thank the author for her interest in our publication and will respond to several of her comments

Date

2018

Type

Journal Article

Publisher

Cambridge University Press

Rights

Collections

General Papers [42]