Kraft on pace to cut sodium 10% by year's end
Sept. 26, 2012
by Meat&Poultry Staff
NORTHFIELD, Ill. — Kraft Foods Inc. is on track to complete a three-year project to reduce sodium by an average of 10 percent across its North American portfolio by the end of the year.
“Sodium plays several important roles in food, including enhancing taste and texture as well as helping keep products fresh,” said Russ Moroz, vice president of research, development and quality. “But our scientists and product developers also know more than half of North Americans are interested in lowering their sodium intake. So we worked hard to make meaningful reductions in sodium without sacrificing the taste, quality or safety of some of North America’s favorite foods.”
Among other products, Kraft Original BBQ Sauce has been updated with a 40 percent sodium reduction, Kraft Easy Mac Cups Original and Triple Cheese now have 30 percent less sodium, Teddy Grahams Honey Graham snacks now have 25 percent less sodium, Oscar Mayer Deli-Fresh Smoked Ham and Oscar Mayer Beef Bologna also have 25 percent less sodium, and Kraft Singles American Slices have 18 percent less sodium than they did previously.
In total, Kraft has reduced sodium in more than 1,000 stock-keeping units in 24 different product categories. The company offers more than 100 products with either low, reduced or no sodium, including Oscar Mayer Lower Sodium Bacon; Planters Lightly Salted Nuts; and Hint of Salt crackers, including Triscuits, Ritz and Wheat Thins.