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Kraft Foods Inc. is on track to complete a three-year initiative to reduce sodium by an average of 10 percent across its North American portfolio by the end of the year.
“Sodium plays several important roles in food, including enhancing taste and texture, as well as helping keep products fresh,” said Russ Moroz, VP of research, development and quality. “But our scientists and product developers also know that more than half of North Americans are interested in lowering their sodium intake. So, we worked hard to make meaningful reductions in sodium, without sacrificing the taste, quality or safety of some of North America’s favorite foods.”
Kraft’s sodium reduction efforts reach across the company’s North American product portfolio. Staples such as Kraft Grated Parmesan Cheese, Breakstone’s 2% Cottage Cheese and Oscar Mayer Bacon had reductions of more than 10 percent. And for many other Kraft products, the results far exceeded this goal: Kraft Original BBQ Sauce, 40 percent; Kraft Easy Mac Cups, Original and Triple Cheese, 30 percent; Teddy Grahams Honey Graham Snacks, 25 percent (while boosting whole grain content to 8 grams per serving); Oscar Mayer Deli-Fresh Smoked Ham and Oscar Mayer Beef Bologna, 25 percent; and Kraft Singles American Slices, 18 percent.
In total, Kraft has reduced sodium content in more than 1,000 SKUs across 24 product categories. The company also offers more than 100 products that are either low, reduced or no sodium, including Oscar Mayer Lower Sodium Bacon, Planters Lightly Salted Nuts, and Hint of Salt crackers under the Triscuit, Ritz and Wheat Thins brands.
Since 2005, the company has either launched or improved the nutritional profile of over 1,500 SKUs in North America. Kraft has reduced sodium, sugar and fats as well as increased fiber, whole grain and other important nutrients across nearly 25 percent of its portfolio.