US: Campbell cuts salt in Spaghetti

Posted by AFN Staff Writers on 15th December 2009

Campbell Soup Co. announced yesterday (14 December) that it will cut the sodium content of its SpaghettiOs canned pastas by up to 35%.

It is the second time that the US food group has cut sodium in SpaghettiOs in two years and the company said it had brought its SpaghettiOs varieties in line with US government criteria for healthy main dishes – controlled for fat, saturated fat, cholesterol, and sodium and containing a significant level of at least two positive nutrients.

The product will begin to appear on store shelves in April.

Each one-cup serving of the lower-sodium Campbell’s SpaghettiOs varieties will contain at least five nutrients, including vitamin A, fibre, calcium, iron or folic acid; a full serving of vegetables and all plain varieties provide will contain a full serving of grains.

“Offering healthier versions of our products for kids is a major priority for Campbell,” said Sean Connolly, president of Campbell’s US soups, sauces and beverages.

“Changing the recipe of SpaghettiOs comes on the heels of reducing sodium in our condensed kids soups to healthy levels. It’s also consistent with our commitment to advertise only sound food choices to children.”

The move has been welcomed by consumer advocates, including the Center for Science in the Public Interest (CSPI).

“The company has been making significant stepwise sodium reductions in many of its products, a practice that I hope that all other manufacturers will follow. While the various Spaghettios products don’t exactly qualify as health foods, children are certainly far better off consuming Spaghettios made with less sodium,” Mike Jacobson, CSPI executive director, told just-food.

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