SpaghettiOs Changing Recipe to Lower Sodium Content

Executives at Campbell Soup Co. say that they will be improving the nutrition of SpaghettiOs by cutting the amount of sodium in the canned pasta by up to 35 percent. They also say that this is the second time in two years that they are lowing the product's sodium level.

Sean Campbell, president of Campbell's U.S. soups, sauces and beverages, said in a statement:

"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 newly reduced sodium content SpaghettiOs and SpaghettiOs A to Z's should begin hitting grocery store shelves in April 2010. Other modified types of SpaghettiOs will begin arriving in July 2010.

Campbell's, like other manufacturers of food marketed to children, are under intense pressure from the federal Food and Drug Administration and Department of Agriculture to meet requirements for main dishes with controls on fat, saturated fat, cholesterol, and sodium.

Food intended for children is also supposed to contain a significant level of at least two positive nutrients.

Over the past four years, Campbell executives have reduced the sodium levels in more than 100 of their products by 25 to 50 percent. This includes products such as Prego sauces and V8 Juices, as well as Pepperidge Farm breads and, of course, their soups.

Other companies are also taking similar actions to make their foods healthier to eat. Just last week, General Mills announced plans to reduce sugar content in three cereals: Trix, Cocoa Puffs, and Lucky Charms.