Reduce the average amount of saturated fats per serving in key global food brands, in key countries, by 15 percent by 2020, against a 2006 baseline.
Reduce the average amount of added sugars per serving in key global beverage brands, in key countries, by 25 percent by 2020, against a 2006 baseline.
Reduce the average amount of sodium per serving in key global food brands, in key countries, by 25 percent by 2020,1 against a 2006 baseline.
1 This goal was reset to 2020 after strategic review of sodium-reduction progress.