Kraft Foods has claimed it is "on track" to meet its three-year goal of reducing the sodium content of products across its portfolio by an average of 10%. However, while food firms have come under considerable pressure from US lobby groups and health campaigners to cut sodium levels in processed foods, consumers have proven resistant to any measure that would sacrifice taste. Kraft senior health and wellness director Vicky Evans Stencel spoke to Katy Askew and Dean Best about Kraft's balancing act to deliver familiar flavours through reformulated recipes in order to address health concerns.