By February 2011, 80% (69 varieties) of these Pepperidge Farm products will be at least 25% lower in sodium than regular breads, rolls and bagels – a significant achievement given that salt not only adds flavour to baked goods but also affects texture and colour.
“As part of our focus on health and wellness, we’ve made sodium reduction a top priority at Campbell for many years,” said Douglas R Conant, president and CEO of Campbell Soup Company. “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.”
Source: Campbell Soup Company
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