Campbell’s to cut sodium in SpaghettiOs
The newly formulated SpaghettiOs will start to appear on store shelves in April, the company said.
The updated varieties will contain at least five essential nutrients, a full serving of vegetables, and a full serving of grains in all plain varieties, it said. The company added that the reformulation means SpaghettiOs will meet FDA and USDA criteria for a healthy main dish, being low in fat and saturated fat, containing 90mg or less of cholesterol, 600mg or less of sodium, and a significant level of at least two positive nutrients.
President of Campbell's US soups, sauces and beverages Sean Connolly said: "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."
