The initiative includes soups, noodles, recipe mixes, frozen and refrigerated meals and pizzas from such brands as Maggi, Stouffer’s, DiGiorno and Buitoni.
“We have made great strides in reducing the salt content of our food products in recent years, and we want to build on that progress,” said Henri-Pierre Lenoble, manager of Nutrition, Health and Wellness at Nestlé Food. “Our goal is to offer consumers products that enable them to make practical, healthy nutritional choices, every day.”
Nestle has worked steadily to reduce sodium across its brands, cutting 14,043 tons of salt from its portfolio since 2005. Among US brands, Stouffer’s macaroni and cheese contains 15 percent less salt than it did in 2005.
In addition to using spices and herbs to heighten flavors while limiting salt, Nestle is researching salt alternatives in collaboration with Chromocell Corporation, a life sciences company based New Brunswick, NJ.