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

Chepulis, Lynne Merran; Mearns, Gael

doi:10.1017/S1368980018000113

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DOI

10.1017/S1368980018000113

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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

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