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General Mills Completes Sodium Reduction Goal

The Minnesota food giant achieved a 20 percent reduction of sodium in products across the last three of its 10 key U.S. product categories, completing a goal set in 2010.

General Mills Completes Sodium Reduction Goal
Photo by: Ken Wolter (Shutterstock)

General Mills announced Tuesday that it has reduced by 20 percent the sodium content across 10 U.S. product categories. The Golden Valley-based food manufacturer set the goal in 2010.

By 2015 General Mills had achieved the goal for seven product categories: refrigerated dough products, savory snacks, canned vegetables, side dishes, dry dinners, frozen pizza, and variety baking mixes. The final three categories for which it recently completed the 20 percent reduction were: Mexican dinners, ready-to-eat soup, and cereal.

The company set the reduction goal as part of an effort to improve the health profile of its products.

Alongside the 20 percent sodium cut, General Mills has made smaller reductions in other product sectors, including frozen breakfast products, dessert mixes, grain snacks, and frozen appetizers.

“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 General Mills' innovation, technology & quality team.

General Mills said it cut salt in some products by tweaking ingredients to include more spices instead of sodium. The company also developed new technology to help lower sodium in its products.

Meanwhile, General Mills said it will continue improving the nutrient density of its products by gradually increasing nutrients such as whole grain, fiber, vitamins, and minerals across food groups.

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