Industry News –
By Ann Bagel Storck on 3/18/2010
Kraft Foods on Wednesday announced plans to reduce sodium by an average of 10 percent across its North American portfolio over the next two years. This amounts to the elimination of more than 10 million pounds — or more than 750 million teaspoons — of salt, the Northfield, Ill.-based company said in a news release.
The company’s goals call for sodium to be lowered in a number of products up to 20 percent by the end of 2012. For example, Oscar Mayer Bologna is slated to reduce sodium by 17 percent.
Kraft also noted that it has already reduced sodium in many products between 5 percent and 30 percent. Since 2008, sodium levels in all Oscar Mayer white turkey deli meat products have been reduced by at least 15 percent, and Oscar Mayer Deli Fresh Chicken Breast Strips have 20 percent less sodium.
“We are reducing sodium because it’s good for consumers, and, if done properly, it’s good for business,” said Rhonda Jordan, president, health and wellness, Kraft Foods. “A growing number of consumers are concerned about their sodium intake, and we want to help them translate their intentions into actions.”
