Table 2 Baseline characteristics of intervention and control groups showing industry sector presence and company characteristics

Food companies:

45

22

23

Participation in industry sector^a

 Cereal, Pasta and Baking Mix Manufacturing

17

9 (41)

8 (35)

 Other Food Product Manufacturing n.e.c

24

14 (64)

10 (43)

 Seafood Processing

11

7 (32)

4 (17)

 Fruit and Vegetable Processing

25

13 (59)

12 (52)

 Meat and Meat Product Manufacturing

1

1 (5)

0 (0)

 Cured Meat and Smallgoods Manufacturing

7

3 (14)

4 (17)

 Ice Cream Manufacturing

6

2 (9)

4 (17)

 Cheese and Other Dairy Manufacturing

13

6 (27)

7 (30)

 Milk and Cream Processing

8

3 (14)

5 (22)

 Oil and Fat Manufacturing

5

2 (9)

3 (13)

 Biscuit Manufacturing (Factory-based)

11

6 (27)

5 (22)

 Bread Manufacturing (Factory-based)

8

4 (18)

4 (17)

 Confectionery Manufacturing

6

2 (9)

4 (17)

 Cake and Pastry Manufacturing (Factory-based)

5

2 (9)

3 (13)

 Potato, Corn and Other Crisp Manufacturing

6

3 (14)

3 (13)

 Meat Processing

4

2 (9)

2 (9)

Company size

 Large (≥200 employees)

36

17 (77)

19 (83)

 Small-medium (<200 employees)

9

5 (23)

4 (17)

Company ownership

 Private

19

8 (36)

11 (48)

 Public

26

14 (64)

12 (52)

Commitment to salt reduction 2010–2012 (Australian Division of World Action on Salt and Health)

10

4 (18)

6 (26)

Participant of any Food and Health Dialogue salt reduction target 2009-2013

22

9 (41)

13 (57)

Use of Heart Foundation Tick logo on front-of-pack 2013

24

9 (41)

15 (65)

Member of Australian Food and Grocery Council Healthy Commitment 2013

7

3 (14)

4 (17)