Bakers Journal

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Pepperidge Farm starts lowering sodium in bread


September 30, 2008
By The Associated Press

NEWS HIGHLIGHT

Pepperidge Farm starts lowering sodium in bread
Pepperidge Farm is following its
parent company, Campbell Soup Co., and reducing sodium levels in
some of its top selling products.

Pepperidge Farm is following its
parent company, Campbell Soup Co., and reducing sodium levels in
some of its top selling products.

The Norwalk, Conn.-based bakery says it has reduced the sodium
levels by at least 25 percent in eight varieties of its bread
offerings by using a natural lower-sodium sea salt.

The company says it's the first national bakery to take this
step.

Pepperidge Farm is also testing lower-sodium versions of its
bagels in the Miami market, with plans to offer them nationally
eventually.

Campbell's has taken similar measures with soups, Spaghetti-O's
and other products over the last two years as part of a broader
effort by the Camden-based company to focus on healthier food.

Pepperidge Farm, for instance, now offers whole grain Goldfish
crackers; Campbell's has sold its Godiva Chocolatier brand and has
heavily marketed the health benefits of its V8 juices.

Tim Hassett, general manager of the fresh and frozen bakery
business at Pepperidge Farm, said people can get 40 percent of
their recommended daily allowance of salt by eating one bagel and
one sandwich per day. By eating the lower-sodium products, it would
be about 30 percent.

Hassett said bread was a good choice to get lower sodium from
the company. “Bread is something that everybody eats every day,''
he said.

He said the company's taste testing has found that consumers
like the lower-sodium products as much as the originals.

Pepperidge Farm breads have suggested retail prices from $2.89
to $3.89.