Campbell Soup Co. has today (20 September) announced that its Pepperidge Farm division will further reduce sodium across its portfolio by 25%.
The firm said that by February 2011, it will cut sodium across 69 varieties, or 80% of its breads, rolls and bagels.
“As part of our focus on health and wellness, we have made sodium reduction a top priority at Campbell for many years,” said Douglas Conant, president and CEO of Campbell Soup Co. “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.”
Around half of Pepperidge Farm’s sliced breads are already at least 25% lower in sodium than regular sliced breads, the firm said.
Campbell Soup Co. has lowered sodium levels in some 21 condensed soup varieties by 25-45% on previous levels.
In June the firm said that the move is the next step in its ongoing sodium reduction efforts, bringing the total number of soups that have been reduced in sodium to nearly 130 varieties.