Campbell Canada continues its industry-leading efforts in sodium
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
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.
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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