Chepulis, Lynne MerranMearns, Gael2018-07-2620182018-07-262018Chepulis, 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/S13689800180001131368-9800https://hdl.handle.net/10289/11983We 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 commentsapplication/pdfen© The Authors 2018.Journal Article10.1017/S13689800180001131475-2727