Sodium is a recognised risk factor for cardiovascular diseases, and its intake should be limited to a maximum of 2,000 mg per day (1). Packaged breads are among the main contributors to total energy purchased in Australia (2) and have been included in the Partnership Reformulation Program, which sets sodium targets by June 2024 (3). This study analysed trends in sodium content of breads sold in Australia from 2001 to 2024 and evaluated the adherence of the products to the Reformulation Program. Data were extracted from the Mintel-GNPD database, restricted to products available on the national market. Leavened and flat breads were identified, according to program definitions (3). The sample was stratified into three eight-year periods, and sodium standardised per 100 g of product. The mean and standard deviation (SD) of sodium content were evaluated for each period. To assess differences across periods, a non-parametric ANOVA was performed for each bread type, due to non-normal data distribution (Shapiro–Wilk test, p < 0.001). Products were deemed adherent to the Reformulation Program if they had a sodium content ≤ 380 mg/100 g for leavened breads (LB) and ≤ 450 mg/100 g for flat breads (FB) during the period of the Reformulation Program implementation (2021-2024). Analyses were conducted using JAMOVI (v2.6) and Stata v.18.0, with a significance level of 5%. The total sample comprised 1,629 items, with n = 936 for LB and n = 645 for FB. For LB, 118 items were analysed for the period 2001 to 2008 (sodium (mg/100g); mean ± SD): 463.59 ± 213.86), 243 items for 2009 to 2016 (413.74 ± 185.24), and 575 items for 2017 to 2024 (396.02 ± 124,62). The corresponding periods for FB included 61 items (620.67 ± 354.63), 129 items (519.06 ± 300.07), and 455 items (495.35 ± 287.09). ANOVA indicated significant differences across periods for both leavened (p < 0.001) and flat (p = 0.001) breads. For LB, sodium content from 2001 to 2008 was significantly higher than from 2009 to 2016 (p < 0.001; W = –5.55) and from 2017 to 2024 (p < 0.001; W = –6.63), with no significant difference between the latter two periods. For FB, sodium content from 2001 to 2008 was significantly higher than from 2017 to 2024 (p = 0.001; W = –5.02), with no significant differences between the other periods. Among 321 LB, 54% adhere to the Reformulation Program, whereas 60% (of n = 262) of FB adhere to the Program. A significant reduction in sodium levels was observed over time, yet a large proportion of products did not achieve the reformulation targets during the implementation period. These findings indicate the need for continued sodium regulation and monitoring to protect public health.