Pepperidge cuts sodium 25% or more in certain bread

by Eric Schroeder
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NORWALK, CONN. — Pepperidge Farm, Inc. on Tuesday said it has lowered the sodium content in many of its bread varieties. The action follows a similar move undertaken by Pepperidge’s parent company, Campbell Soup Co., which in recent years has cut sodium levels within its soups line.

Pepperidge said it has reduced the sodium levels by at least 25% in eight varieties of its bread offerings by using a natural lower-sodium sea salt.

The varieties affected are:

• 100% Natural 100% Whole Wheat — 1 slice of bread now contains 130 mg of sodium compared with 180 mg.

• 100% Natural 9 Grain — 1 slice of bread now contains 130 mg of sodium compared with 180 mg.

• 100% Natural Honey Flax — 1 slice of bread now contains 120 mg of sodium compared with 170 mg.

• 100% Natural German Dark Wheat — 1 slice of bread now contains 150 mg of sodium compared with 210 mg.

• 100% Natural Sprouted Wheat — 1 slice of bread now contains 135 mg of sodium compared with 180 mg.

• Stone Ground 100% Whole Wheat — 1 slice of bread now contains 65 mg of sodium compared with 90 mg.

• Oatmeal — 1 slice of bread now contains 85 mg of sodium compared with 130 mg.

• Original White — 1 slice of bread now contains 75 mg of sodium compared with 100 mg.

In addition to the new bread lines, Pepperidge said it is testing lower-sodium versions of its bagels in the Miami market, with plans to distribute them nationally.

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