NEW YORK — A&P’s store-brand items will be among the packaged foods and restaurant fare reformulated as part of the New York City Health Department’s National Salt Reduction Initiative, according to a New York Times report.
The voluntary program aims to reduce salt in processed and restaurant foods by 25%—and sodium intake by 20%—over the next five years. More than 40 cities, states and health organizations have committed to work toward the goal.
Though Campbell’s supports the intent of the initiative, it plans to stick with its own salt reduction plans since it allows for adequate time to collect consumer feedback about taste. Campbell’s has reduced the sodium in more than 90 soups.
“The targets proposed are quite aggressive and difficult to achieve, particularly in the recommended timeframes,” said Chor-San Khoo, vice president of Campbell’s global nutrition and health, in a statement.
ConAgra will likewise stick to its own pledge, set forth last October. “We plan to follow through on our own plans to reduce sodium by 20% by 2015,” spokeswoman Stephanie Childs told SN.
ConAgra has removed more than 2 million pounds of salt from its products since 2006. The NYC Health Department is seeking food industry comments about proposed targets for 61 packaged foods categories through Feb. 1. The initiative will adopt final targets and seek food company commitments this spring.
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