ConAgra to Reduce Sodium by 20% by 2015
October 22/Health Risk Factor Week -- ConAgra Foods Inc. has pledged to reduce salt across its portfolio of food products by 20% by 2015. Since 2006, the company has already removed more than 2 million pounds of salt from it products. This pledge adds 8 million pounds of salt to the equation, with the company ultimately removing 10 million pounds of salt from American diets each year.
"Sodium reduction is part of our ongoing work to make food more nutritious," said Gary Rodkin, ConAgra Foods CEO. "Americans need less salt in their diets, and they want less salt in their diets. We have the capability to meet consumer wants and needs-food people love not only because it tastes good, but also because it's better for them."
In fact, the latest HealthFocus Trend Report noted that both interest in and use of lower salt options among primary grocery shoppers has increased dramatically over the past four years. In 2004, 19% of shoppers indicated they used low-sodium products once a week or more, compared to 41% using low-sodium products once a week or more in 2008.
Over the past few years, several respected public health authorities, including the World Health Organization, the U.S. Department of Health & Human Services, and the American Heart Association, have solidified their position on the importance of reducing sodium intake. Research released earlier this year by two different groups
The scope of the ConAgra Foods' salt reduction is broad and diverse, including as many as 20 brands, 160 product varieties (formulas), and all temperature categories in the supermarket. "ConAgra Foods has the ability to make an impact on sodium in a very broad way," said Al Bolles, Ph.D., executive vice president, Research, Quality & Innovation, ConAgra Foods. "What that means is that we'll need to use different techniques to keep or enhance the taste of all types of food in our portfolio, from Hunt's® tomatoes to Marie Callender's® convenient meals to Fleischmann's® table spreads. This is a definite challenge-but one that is very worthwhile and one we are confident that we can meet."
From the October 26, 2009, Prepared Foods E-dition