Campbell Soup Reduces Sodium Content for Health

Campbell Soup said it will continue sodium reduction efforts across its portfolio in support of a proposal by the New York City Department of Health for lower sodium levels in food.

The New York City Health Department is coordinating a nationwide effort to prevent heart attacks and strokes by reducing the amount of salt in packaged and restaurant foods.

The National Salt Reduction Initiative has developed specific targets to help companies reduce salt levels in 61 categories of packaged food and 25 classes of restaurant food.

Campbell Soup said it has nearly quadrupled its number of lower sodium products in the marketplace from 25 in 2005 to about 110 products.

It has reduced the sodium in about 90 of its soups, including its condensed Tomato soup, its entire lines of V8 beverages, SpaghettiOs pastas; its Prego sauces and many of its Pepperidge Farm breads.

The company also has reduced sodium in many of its products sold through Campbell’s North America Foodservice division.