Cereal maker Kellogg's announced the two products will hit the shelves within months with 20 per cent less sodium.
The change will probably go unnoticed by consumers' tastebuds, because the company has already gradually reduced salt in Corn Flakes by 36 per cent and Rice Bubbles by 41 per cent over the past 14 years.
Kellogg's Australia senior nutritionist Stevie Reid said the company was on schedule to reduce sodium by 15 per cent in all its cereals that exceed 400mg of salt per 100g by the end of 2013.
The reductions, a commitment to the federal government's Food and Health Dialogue, have already been met in five Kellogg's cereal products, Ms Reid said.
Heart Foundation clinical issues director Dr Robert Grenfell said about three quarters of salt eaten by Australians comes from processed foods rather than salt added at the table.
"The most effective way to cut salt is to change the ways foods are manufactured," he said.
The average Australian eats about nine grams of salt a day, more than the six grams recommended for healthy people.
The Food and Health Dialogue group, which includes the Heart Foundation, is encouraging companies to reduce the amount of salt in foods such as bread, soups, sauces and pies.
About 1000 tonnes of salt is being removed from the Australian food supply every year as a result of the group's work with the bread sector alone.
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