Bakers Journal

Pepperidge Farm to cut sodium in bread products

September 21, 2010
By Bakers Journal

September 21, 2010, Camden, NJ – The Campbell Soup Company has announced that it’s Pepperidge Farm division will cut the amount of sodium in many of its breads, rolls and bagels by at least 25 per cent in the coming months.

By February 2011, 80 per cent – or 69 of Pepperidge Farm’s 84 bread, roll and bagel varieties – will be made with less salt. Pepperidge Farm previously reduced the amount of salt in some of these products, and will make additional reductions in the next few months.

More than 40 Pepperidge Farm breads already meet Food & Drug Administration standards as good or excellent sources of fiber, or provide at least half a serving of whole grains per slice. In addition, nearly two dozen Pepperidge Farm breads are certified by the American Heart Association.

Breads are one of the top sources of fiber and whole grains in the American diet. But according to a recent scientific report of the 2010 U.S. Dietary Guidelines for Americans, nearly 95 percent of Americans are missing the mark when it comes to whole grains.

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