Modifying food environments has been identified as a cost-effective strategy for preventing and controlling non-communicable diseases, which account for 78% of the total burden of disease in Uruguay. Product reformulation, through the reduction of critical nutrients such as sodium, represents a promising approach to improving the nutritional quality of the foods available in the marketplace and, consequently, the overall food environment. In line with this objective, the Ministry of Public Health has included the promotion of sodium reduction strategies in foods among its National Health Objectives. The aim of this project is to generate evidence to inform the design of a national policy for reducing sodium in processed packaged foods marketed in Uruguay. Information from food labels will be collected from products available in a range of retail outlets across the country using a mobile application. Based on these data, the sodium content of processed packaged foods will be analyzed, and compliance with regional sodium reduction targets established by the Pan American Health Organization (PAHO) and global benchmarks proposed by the World Health Organization (WHO)will be assessed.