15 Dec 2009 --- Campbell Soup Company has announced further sodium reduction in its line of Campbell's SpaghettiOs canned pastas by up to 35 percent, depending on the variety - one-third less than other canned pastas. This marks the second major sodium reduction for SpaghettiOs in two years and now brings all varieties of this childhood favorite in line with government criteria for healthy main dishes - controlled for fat, saturated fat, cholesterol, and sodium and containing a significant level of at least two positive nutrients. The product will begin to appear on store shelves in April.

Each one-cup serving of the new, lower sodium Campbell's SpaghettiOs varieties will contain at least five essential nutrients, for example, vitamin A, fiber, calcium, iron or folic acid; a full serving of vegetables (1/2 cup), and all plain varieties provide a full serving of grains. To meet the FDA and USDA criteria for a healthy main dish, each one-cup serving will be low in fat; low in saturated fat; contain 90 mg cholesterol or less; 600 mg sodium or less, and provide a significant level of at least two positive nutrients.

"Offering healthier versions of our products for kids is a major priority for Campbell," said Sean Connolly, President, Campbell's US soups, sauces and beverages. "Changing the recipe of SpaghettiOs comes on the heels of reducing sodium in our condensed kids soups to healthy levels. It's also consistent with our commitment to advertise only sound food choices to children."

The recipe change for SpaghettiOs is part of Campbell's ongoing commitment to lower sodium across its portfolio, the company's top strategic priority. In the past four years, Campbell has reduced the sodium by 25 to 50 percent in more than 100 of its products, including many Campbell's soups, V8 juices, Prego sauces and Pepperidge Farm breads.

Several lower sodium varieties of SpaghettiOs canned pasta will start to appear on store shelves in April, including SpaghettiOs Original, SpaghettiOs A to Z's and licensed shaped pasta varieties such as SpaghettiOs Disney Princesses. Lower sodium versions of the balance of the product line will be available in July, including SpaghettiOs with Franks and Cars shaped pasta varieties, as well as SpaghettiOs Meatball, which is already at a lower sodium level, but has undergone a reduction in saturated fat to meet healthy criteria.

Campbell is a charter participant in the Children's Food and Beverage Advertising Initiative, which is supported by leading food companies to encourage healthier eating by children. Other Campbell products that are part of this initiative as sound food choices for children include all 12 varieties of Campbell's condensed kids soups and nine varieties of Pepperidge Farm Goldfish crackers.

These efforts also support Campbell's participation in the Healthy Weight Commitment Foundation to help reduce obesity - particularly childhood obesity - by 2015. The Foundation is a partnership between more than 40 of the nation's largest retailers, non-profit organizations, food and beverage manufacturers and trade associations. It promotes the importance of energy balance - balancing calories eaten with calories burned through activity - focusing on three critical areas: the marketplace, the workplace and schools. The Foundation also encourages its partners to provide options with healthier nutrition.