March 29, 2010

Berthelet reduces sodium by 10% in its soups & sauces.

Newssodium

The entire team at Produits Alimentaires Berthelet is very proud to inform you that our BERTHELET, NAPPE BLANCHE and Le SAUCIER brand soup bases and sauce mixes now contain 10% less sodium.

This first 10% reduction is the first important step in a global sodium reduction project at Produits Alimentaires Berthelet that will be achieved over the next four (4) years. According to Marthe St-Cerny, laboratory supervisor at Berthelet « our ultimate goal is to offer all of the flavour, the ease of preparation and conservation, the savings and flexibility all of our clients have come to expect from our products. However, as a responsible manufacturer who is conscious of consumer’s health, we want to help our clients by offering products that offer a healthier nutritional profile ».

 
This first step is very important to us as it will clearly demonstrate to our clients that this reduction has no perceptible effects on taste, texture or quality of our products. Hundreds of blind tests have been made at Berthelet as well as in some of our clients kitchens and we can confirm, with great confidence, that our new sodium reduced products are exactly the same as our original recipes. Furthermore, pricing will not change as we are confident that foodservice chefs will choose Berthelet brand soup bases & sauce mixes over the competition which will increase sales at Berthelet in the upcoming months and years. We will keep you informed of future phases as they progress.