Pepperidge Farm Slashing Sodium

CAMDEN, N.J.Campbell Soup Company announced that its Pepperidge Farm division will reduce sodium across its portfolio of 84 breads, rolls and bagels. By February 2011, 69 varieties (80 percent) of these Pepperidge Farm products will be at least 25 percent lower in sodium than regular breads, rolls and bagels.

"The best thing about Pepperidge Farm breads in which we've reduced sodium is that they taste every bit as great as they always did," said Pat Callaghan, President, Pepperidge Farm. "By building on Campbell's experience in using lower sodium natural sea salt in recipe development, we have been able to reduce sodium in many products so people can enjoy the whole grains, fiber and taste they want, but with less sodium."