Healthy Food Partnership Reformulation Program: Wave 3 Category Definitions and Targets

Plant-based meat alternatives – Butcher-styled cuts and sausages

Definition: Plant-based alternatives to animal origin butcher-styled cuts and sausages without crumb, batter, or other coating.

TARGET: A reduction in sodium across defined products to 500mg/100g by June 2028.

Inclusions  

Plant-based meat alternatives in formats such as butcher-styled cuts, sausages, hotdogs/frankfurts/saveloys, shredded meat alternatives, and other similar products without a crumb, batter or other coating. Includes products designed to be eaten chilled, heated or cooked. May be whole or in pieces, fresh or frozen, uncooked or cooked. Includes gluten-free varieties.

Exclusions 

Plant-based meat alternatives in formats such as mince, koftas, patties, meatballs, and other similar products without a crumb or batter, crumbed, coated or battered plant-based meat substitutes and analogues, traditional plant-based foods (e.g. tofu, tempeh (tofu or tempeh may be included as an ingredient)), beans, nuts, seeds, gluten, jackfruit, banana blossom, mushroom, felafel), foods requiring reconstitution with additional liquids or extra ingredients (e.g. textured vegetable protein chunks), Vegetarian pates. Canned products. Animal-based products (e.g. cheese, seafood, meat and poultry).