News
March 14, 2011
Berthelet continues its sodium reduction effort
We are proud to confirm that we are continuing this effort and that, since February 1, 2011, we have reduced the sodium level of our soup bases and sauce mixes by another 5%, for a total of 15% over the last 12 months.
In February 2010, we began a voluntary sodium reduction process for all of our Berthelet, Nappe Blanche and Le Saucier brand products. This first step allowed us to achieve a 10% reduction in the sodium in all our soup bases and sauce mixes. This initiative is in keeping with the recommendations of the sodium task force organized by Health Canada, which encourages food processors to carry out a voluntary reduction of the sodium in their products.
We are proud to confirm that we are continuing this effort and that, since February 1, 2011, we have reduced the sodium level by another 5%, for a total of 15% over the last 12 months. Our research and development work in the past year has enabled us to achieve this additional reduction without affecting flavour and without the use of additives such as potassium chloride, an ingredient widely used by other food manufacturers.
This gradual reduction strategy is intended to allow our customers and their consumers to become accustomed to the less salty taste and to appreciate the other dominant flavours. In addition, because the reduction targets all of our products, it makes us an important ally for all food service stakeholders, who will not have to choose from a limited range of products in order to meet their own objectives for reducing sodium in their menus. We will continue to reduce the level of sodium in all of our products by 5% increments for the next 2 years.
For more information on our sodium reduction strategy, or to learn how we can help you develop lower-salt menus, do not hesitate to contact our sales representative or our customer service department.
