Pepperidge Farm starts lowering sodium in bread

The Norwalk, Conn.-based bakery says it has reduced the sodium levels by at least 25 percent in eight varieties of its bread offerings by using a natural lower-sodium sea salt.

The company says it's the first national bakery to take this step.

Pepperidge Farm is also testing lower-sodium versions of its bagels in the Miami market, with plans to offer them nationally eventually.

Campbell's has taken similar measures with soups, Spaghetti-O's and other products over the last two years as part of a broader effort by the Camden-based company to focus on healthier food.

Pepperidge Farm, for instance, now offers whole grain Goldfish crackers; Campbell's has sold its Godiva Chocolatier brand and has heavily marketed the health benefits of its V8 juices.

Tim Hassett, general manager of the fresh and frozen bakery business at Pepperidge Farm, said people can get 40 percent of their recommended daily allowance of salt by eating one bagel and one sandwich per day. By eating the lower-sodium products, it would be about 30 percent.

Hassett said bread was a good choice to get lower sodium from the company. "Bread is something that everybody eats every day," he said.

He said the company's taste testing has found that consumers like the lower-sodium products as much as the originals.

Pepperidge Farm breads have suggested retail prices from $2.89 to $3.89.