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Food Companies Find That Stealth Is A Viable Strategy In Salt Reduction

January 11, 2010: 08:34 AM EST
Cutting salt is a major challenge for food companies, often requiring complete reformulation of products using more costly salt substitutes. And when it’s accomplished, consumers still associate “lower salt” with “no flavor.” So, with pressure to trim sodium content mounting, food companies are adopting stealth as their strategy. Gradual and quiet seem to be the key words, this Wall Street Journal article notes. Why? Consumers adjust well to less salt, as long as it’s done slowly. Campbell Soup Co., for example, took eight years to trim the sodium content of its V8 vegetable juice by 32 percent.
ILAN BRAT AND MAURICE TAMMAN, "Food Makers Quietly Cut Back on Salt ", The Wall Street Journal, January 11, 2010, © Dow Jones & Company, Inc.
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