On April 17, 2024, the World Health Organization (WHO) released the Global Sodium Benchmarks in Various Foods (Version 2), updating Version 1 released in May 2021, which cumulatively established global sodium benchmarks for 70 food categories, aiming to promote food reformulation, facilitate progress in sodium reduction, and guide countries to set sodium reduction targets based on the Global Sodium Benchmarks. The revision newly established global sodium benchmarks for 6 sub-categories of foods, including nut butter. The revision newly established global sodium benchmarks for 6 sub-categories of food products, including nut butter, and revised the sodium benchmarks for many food products, some of which are detailed in the table below.