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).
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).