Top honours in this year's Health Innovation Awards went to a project designed to cut the amount of salt in bread.
The project by the National Heart Foundation arose out of concern that some lower-cost, high-volume packaged breads had a higher level of sodium than other, more expensive breads.
The foundation worked with bread manufacturers to reduce the amount of sodium to no more than 450 milligrammes per 100 grammes of bread.
Other winners were: a Ministry of Social Development rehabilitation project; a West Coast scheme to cut waiting times; a Hawke's Bay project attracting school students into health; and a Canterbury service for those with emphysema and other respiratory diseases.
