While a proposed salt tax has caused much debate, new research shows our companies are working to cut down how much we consume.

A joint paper from the Heart Foundation and University of Auckland has found a 12 percent reduction in sodium content in products available in 2003 and 2013.

New Zealanders consume around 3500mg (around 1.5 teaspoons) of sodium every day, well above the recommended daily intake of 2300mg.

The study found that over the last ten years, salt content in major food groups such as bread, breakfast cereals, butter, and cheese had fallen by 12% on average.

The biggest reductions were found in breakfast cereals - falling by 28% - and bread -14%.

The Heart Foundation's food industry setting manager Dave Monro, the lead author of the paper, believes that unlike in the US, our food companies are open to lowering the amount in their foods.

"Seventy five percent of our salt intake comes from processed foods. Food companies know this, they know they need to be part of the equation and part of actually bringing down our salt intake."

"They acknowledge that doing something in the reformulations phase as an important part of their corporate health and wellness strategies and social responsibility strategies."

An academic paper published by researchers at Otago University's Wellington Campus earlier this month argued that a salt tax could raise $450 million in revenue and help cut people's salt consumption.

Health minister Jonathan Coleman said the government had no plans to introduce such a tax.