Campbell Soup’s Pepperidge Farm business to cut sodium levels in 69 bread products
By APFriday, September 17, 2010
Campbell’s Pepperidge Farm to cut sodium in breads
PORTLAND, Ore. — Pepperidge Farm says it will cut the sodium levels in the majority its breads, rolls and bagels by 2011.
The company is the latest food makers to respond to demands for healthier products. And it follows in the sodium-reduction efforts of its parent company Campell Soup
Pepperidge Farm says the cuts will result in sodium levels 10 to 33 percent lower in 69 bakery products.
Health experts say Americans eat too much salt, and the vast majority is from processed food. Excess sodium can contribute to high blood pressure, stroke, kidney disease, heart disease or heart failure.
The issue has become so pressing that the Institute of Medicine issued a report in April that urged the federal government to limit salt allowed in food.
