Campbell Soup Co. lowers sodium in SpaghettiOs pastas

CAMDEN, N.J. Campbell Soup Co. announced further sodium reduction in its line of Campbell’s SpaghettiOs canned pastas by up to 35%.

This marks the second major sodium reduction for SpaghettiOs in two years and now brings all varieties of this childhood favorite in line with government criteria for healthy main dishes – controlled for fat, saturated fat, cholesterol, and sodium and containing a significant level of at least two positive nutrients. The product will begin to appear on store shelves in April.

“Offering healthier versions of our products for kids is a major priority for Campbell,” said Sean Connolly, president at Campbell’s U.S. soups, sauces and beverages. “Changing the recipe of SpaghettiOs comes on the heels of reducing sodium in our condensed kids soups to healthy levels. It’s also consistent with our commitment to advertise only sound food choices to children.”

The recipe change for SpaghettiOs is part of Campbell’s ongoing commitment to lower sodium across its portfolio, the company’s top strategic priority. In the past four years, Campbell has reduced the sodium by 25% to 50% in more than 100 of its products, including many Campbell’s soups, V8 juices, Prego sauces and Pepperidge Farm breads.

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