September 20/Camden, N.J./Business Wire -- Campbell Soup Company announced that its Pepperidge Farm division will further reduce sodium across its portfolio of 84 breads, rolls and bagels. 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 flavor to baked goods but also affects texture and color.
Campbell claims it is leading the food industry in sodium reduction efforts, "building on decades of work to reduce the sodium content of its products while maintaining great taste."