Kraft Foods to Reduce Sodium an Average of 10 Percent

NORTHFIELD, Ill.—Kraft Foods Inc. announced plans to reduce sodium by an average of 10 percent across its North American portfolio over the next two years. This amounts to the elimination of more than 10 million pounds—or 750 million teaspoons—of salt from some of North America's most popular foods.

"We are reducing sodium because it's good for consumers, and, if done properly, it's good for business," said Rhonda Jordan, President, Health & Wellness, Kraft Foods. "A growing number of consumers are concerned about their sodium intake and we want to help them translate their intentions into actions."

The company's goals call for sodium to be lowered in a number of products up to 20 percent by the end of 2012. For example, Oscar Mayer Bologna is slated to reduce sodium by 17 percent and some flavors of Easy Mac Cups are scheduled to reduce sodium by 20 percent.

Kraft Foods has been working on sodium reduction for several years and has already reduced sodium in many products between 5 and 30 percent.

"We are aggressively working toward our goal of a 10 percent reduction across the Kraft Foods portfolio, which will impact more than 1,000 skus, and we're pushing for greater reductions in the long term," said Jordan. "We're constantly looking for and investing in new technologies to help us get there."

Kraft Foods currently has more than 100 products that are low, reduced or no sodium.