Campbell Company of Canada supports Sodium Working Group's efforts to help
Canadians reduce sodium intake

Campbell Canada continues its industry-leading efforts in sodium reduction

TORONTO, July 29 /CNW/ - Campbell Company of Canada supports the Sodium Working Group's efforts to urge Canadians to reduce their sodium intake and recognizes that their goal to reduce Canadians daily sodium intake to 2300 milligrams by 2016 is ambitious but important.

"While many companies are just beginning their challenging sodium reduction journey or are making future commitments, Campbell Canada has taken a proactive approach to sodium reduction for the last seven years. As a result, many of our products already meet or go beyond the Sodium Working Group's 2016 draft targets," said Philip Donne, President, Campbell Company of Canada. "We are pleased to see that many of our peer food companies are joining us in efforts to advance their sodium reduction programs.  And for those who don't sense the urgency, the Sodium Working Group's recommendations may be just the motivation they need."

Campbell Canada, consistent with its parent Campbell Soup Company, is committed to continuing its leadership in providing Canadians with healthier food choices and sodium reduction remains a significant part of this journey.  In the coming year, the company will take steps to reduce sodium by 25 per cent in 24 of its soups across its popular Campbell's® condensed, Chunky® and Gardennay® brands - the equivalent of another 16 million teaspoons of salt removed on top of the 30 million already removed from its soups since 2003.  To date, over 100 of its sodium-reduced recipes have been launched successfully, with more to come. Starting this fall, many sodium-reduced soups will feature a prominent visual "blue band" helping Canadians to easily find healthier choices in the soup aisle. 

The sodium reduction efforts already implemented by Campbell Canada are part of a deliberate process to gradually reduce sodium levels over a number of years. 

"Campbell Canada's approach of gradual and consistent sodium reduction is helping to adjust our consumers' palates to the taste of healthier sodium levels," said Andrea Dunn, Nutrition Strategy Manager, Campbell Company of Canada. Recent findings by the Institute of Medicine, reporting on strategies for reducing sodium, concluded that reductions in the preference for salt taste are likely best accomplished through gradual, stepwise reductions of sodium in the food supply (I0M Report, 20101).  Dunn added, "If Canadians are not eating lower sodium foods in the end, or alternatively, if they are adding salt at home, then we haven't achieved our goal of helping them to eat and enjoy a healthier diet."

One of the first in the food industry to proactively reduce sodium, Campbell Canada began its journey seven years ago at the encouragement of its own employees who said they had concerns about the amount of sodium in the soups.  Since that time, the company has assumed a leadership role in sodium reduction and education. Campbell Canada is now recognized by experts for its sodium reduction efforts.  To date, Campbell Canada is the only food manufacturer to be recognized by Blood Pressure Canada, receiving a Certificate of Excellence for its commitment to sodium reduction.

"While other countries and companies around the world significantly lag behind in their efforts to reduce dietary sodium, Campbell Canada is well ahead of the curve," said Dr. Norm Campbell, of Hypertension Canada.  "I commend them for their efforts and encourage them to challenge their friends in the industry to get on board and work together to make an even greater difference to Canadians' health."

Campbell Canada has taken significant steps to reduce the amount of sodium in its portfolio of soups, sauces and beverages - and is committed to continuing to help people reduce their sodium intake and enjoy wholesome, convenient foods:

  • Since 2003, Campbell Canada has reduced the sodium in the majority of its soups and vegetable beverages by 10 per cent to 45 per cent - and there is more to come.
  • This year, Campbell's iconic Tomato soup will undergo another 25 per cent reduction in sodium - nearly half the sodium removed in seven years and containing five whole tomatoes in every can.
  • The company's line of Campbell's® Healthy Request® soups contains 480 mg of sodium or less (per 250 mL serving) and features healthful ingredients like whole grain pasta or brown rice.
  • Campbell's® Créations, one of Campbell Canada's latest innovations, offers exceptional tasting soups, in unique, inspired by homemade varieties with 480 mg of sodium (per 250 mL serving).
  • Since 2007, 11 Chunky soups have been reduced in sodium by 25 per cent (compared to previous recipe), with all the hearty nourishment you expect from Chunky®.

About Campbell Company of Canada
Campbell Soup Company is a global manufacturer and marketer of high-quality foods and simple meals, including soups and sauces, baked snacks and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including "Campbell's," "Pepperidge Farm," "Arnott's" and "V8." With a soup plant located in Toronto, ON, Campbell Canada is a subsidiary of Campbell Soup Company. Through its corporate social responsibility program, the company strives to make a positive impact in the workplace, in the marketplace and in the communities in which it operates. Campbell is a member of the Standard & Poor's 500 and the Dow Jones Sustainability Indexes. For more information, visit www.campbellsoup.ca.

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1 Strategies to Reduce Sodium Intake in the United States,  Committee on Strategies to Reduce Sodium Intake Food and Nutrition Board, Institute of Medicine of The National Academies, 8-6; 2010

SOURCE Campbell Company of Canada

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or product images, please contact:


Tara Shields Jacki Nelson
Weber Shandwick  Campbell Company of Canada
613 454 5253 416 253 8621
tshields@webershandwick.com         jacki_nelson@ca.campbellsoup.com

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