UFood Restaurants Reduce Sodium Content of Menu Items
11/7/2011 - BOSTON - UFood Restaurant Group, Inc. (OTCBB: UFFC) announced that their restaurants havve reduced sodium by 20 percent in all of its breaded chicken menu items. The initiative is part of the company's core focus on providing customers at its urban, airport, hospital and military base locations food that is nutritionally sound and great tasting. These menu items include the Crispy Chicken Chopped Cobb Salad, Chicken Parmigiana Wrap and the kids' Oven Crisped Chicken Fingers Meal. All of UFood's breaded chicken items are baked, not fried.
For more than a decade, restaurant companies have been exploring ways to reduce the sodium content in food. However, a report by Technomic indicates many restaurant prepared meals have more sodium than ever.
"As a restaurant company that is committed to nutrition, sodium is one of many things that we focus on," said UFood CEO George Naddaff. "Our new breaded chicken products offer consumers great taste and reduced sodium levels, both of which are important to our brand. We will continue to innovate and update our menu items as we develop new products that deliver on both our nutrition and flavor requirements."
The National Salt Reduction Initiative (NSRI), is a public-private partnership developed to guide salt reductions in 62 categories of packaged food and 25 categories of restaurant food. The NSRI reports the United Kingdom has reduced sodium levels by 40 percent or more in some products. Canada, Australia, Finland, France, Ireland, and New Zealand have also launched initiatives to help reduce the salt in food.
"UFood fully supports NSRI's vision and initiative," continued Mr. Naddaff. "Sodium reduction is just one of UFood's many initiatives to bring consumers food that is great tasting and nutritionally sound. These two principles combined with our proactive attitude in creating healthier convenient food choices for consumers are factors that have allowed us to expand into channels like hospitals and military bases," concluded Mr. Naddaff.
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