Nestle to speed up salt reductions in food brands

The world's biggest food and drink company is pledging to speed up making hundreds of products with less salt to honor new U.N. dietary guidelines.

Swiss-based Nestle says further cuts in salt would be made in all its food brands worldwide in keeping with the World Health Organization's new guideline earlier this year that adults should limit salt intake to no more than five grams per day.

The company's statement Monday said hundreds of would be affected, including soups, noodles, recipe mixes, frozen and chilled meals and pizzas in popular brands such as Maggi, Stouffer's and DiGiorno.

Nestle says it previous efforts "to progressively and continuously reduce the salt in its foods" have already reduced the amount of used in its recipes by 14,043 tons compared to 2005.

not rated yet
add to favorites email to friend print save as pdf

Related Stories

Fewer people adding salt at the table

Jan 28, 2013

The number of people in England adding salt to food at the table fell by more than a quarter in the five years following a national campaign, according to research published in the British Journal of Nutrition.

Less salt in our food

Jun 03, 2013

It is entirely possible to reduce the salt content in a range of foods by up to 30% without reducing the taste.

Recommended for you

Women in military less likely to drink than civilian women

6 minutes ago

While it is known that members of the U.S. military overall are more likely to use alcohol, a new study finds that female enlistees and female veterans are actually less likely to drink than their civilian counterparts. This ...

Tip-over furniture can kill kids

3 hours ago

(HealthDay)—It can happen in an instant: A small child pulls up on a television, dresser or computer monitor and gets critically injured when the furniture tips over.

Slow progress toward meaningful use stage 2

3 hours ago

(HealthDay)—Providers and hospitals are making slow progress toward achieving meaningful use stage 2, according to an article published July 10 in Medical Economics.

User comments