General Mills has achieved its public goal to reduce sodium by 20 percent across all ten key US product categories. In an update to its 2015 voluntary sodium reduction announcement, the company reported that the three remaining key categories – Mexican dinners, ready-to-eat soup, and cereal - have now successfully achieved the company’s sodium reduction commitment.
It has now achieved its reduction goal across all 10 key categories, which include cereals, dry dinners, frozen pizza, Mexican dinners, refrigerated dough products, savory snacks, canned vegetables, side dishes, soups, and variety baking mixes.
Additionally, the company has made significant sodium reductions in many other categories that were not officially part of its commitment, including frozen breakfast products, dessert mixes, grain snacks and frozen appetisers.
“We are making clear progress in becoming a more consumer-connected General Mills as evidenced by our continued work and commitment to sodium reduction,” said Tom Hockenberry, senior director of the company’s innovation, technology and quality team.
“As we continue on this journey, we have actively invested - and will continue to do so – in developing the advanced technical solutions that will be required to achieve additional sodium reductions,” he added.
In addition to reducing sodium, the company has also continued to improve the nutrient density of its products over time by increasing nutrients such as whole grain, fibre, vitamins and minerals across food groups, all while ensuring great taste.
In 2010, the company publicly stated its pledge to reduce sodium by 20 per cent in 10 key US product categories. Over the last 10 years, the company’s work has led to novel discoveries that will allow meaningful sodium reduction, while also meeting consumer, food safety, functional and shelf life demands.
