Tim Hortons cuts sodium 22% across soup line
April 4, 2011
by Eric Schroeder
OAKVILLE, ONT. — Tim Hortons has reduced the sodium content across its entire soup line by an average of 22% since 2007. The year 2007 was used as the baseline, with 15 soup varieties posting average sodium content of 1,067 mg per 10-oz serving. By comparison, 17 soups in 2010 averaged 829 mg of sodium per 10-oz serving.
“We are committed to reducing sodium in our menu items,” Tim Hortons said in its 2010 Sustainability and Responsibility Report, the first such report for the company. “To date we have achieved an average 22% reduction across all soup varieties and are also developing new products with lower sodium.”
In 2007, 10 of the 15 soup varieties had at least 1,000 mg of sodium per serving, with tomato Parmesan soup containing the highest level at 1,600 mg. In 2010, the tomato Parmesan soup had been discontinued and no other varieties contained more than 960 mg of sodium per serving.
Tim Hortons operates more than 3,000 restaurants across Canada and more than 600 locations in the United States.