Pepperidge cutting sodium in baked foods
September 20, 2010
CAMDEN, N.J. — Campbell Soup Co. has announced that by February 2011 80% of its portfolio of Pepperidge Farm bread, rolls and bagels will have at least 25% less sodium than the regular products. Overall, 69 varieties of products will see further sodium reduction.
“As part of our focus on health and wellness, we have made sodium reduction a top priority at Campbell for many years,” said Douglas R. Conant, president and chief executive officer. “We pride ourselves on our industry-leading efforts to lower sodium while ensuring great taste and quality, and we will continue to seek ways to reduce sodium across our portfolio of baked snacks, healthy beverages and simple meals.”
About half of all Pepperidge Farms sliced bread is already 25% lower in sodium than regular sliced bread, according to the company. Overall, Campbell Soup Co. has more than 200 reduced sodium products, an eight-fold increase from five years ago.
“The best thing about Pepperidge Farm breads in which we’ve reduced sodium is that they taste every bit as great as they always did,” said Patrick J. Callaghan, president of Pepperidge Farm. “By building on Campbell’s experience in using lower sodium natural sea salt in recipe development, we have been able to reduce sodium in many products so people can enjoy the whole grains, fiber and taste they want but with less sodium.”