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Campbell’s Cuts Sodium Content Of SpaghettiOs Again

December 14, 2009: 12:04 AM EST
For the second time in two years, Campbell Soup Company has lowered sodium levels in its SpaghettiOs canned pastas, this time by as much as 35 percent. According to the company, the latest reduction means all varieties of SpaghettiOs have a third less sodium than other canned pastas and all meet government standards for healthy main dishes: controlled for fat, saturated fat, cholesterol, and sodium and containing a “significant level” of at least two positive nutrients. The new SpaghettiOs – with five essential nutrients and a full serving of vegetables and grains in a cup – will arrive in stores in April.
"Campbell Soup Company Lowers Sodium in SpaghettiOs Pastas", Business Wire, December 14, 2009, © Business Wire
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