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Baker Boy Reduces Sodium by 10% in Most Whole Grain Products

January 8, 2025

At Baker Boy, we are dedicated to crafting premium bakery products that are as nutritious as they are delicious.

As part of our commitment to providing healthier options, we’re excited to announce that we have reduced the sodium content in many of our whole grain products by at least 10%.

This change reflects our ongoing mission to support healthier eating habits for K-12 students in the communities we serve. The reduction in sodium extends across all whole grain frozen dough and baked products, with the exception of whole grain donuts.

Reducing sodium in our diets is a critical step toward improved health. High sodium intake has been linked to increased risks of high blood pressure, heart disease and other chronic health conditions.

Our reduced-sodium initiative is especially meaningful for the K-12 schools that rely on our whole grain products to create wholesome meals for students. Federal nutrition guidelines require schools to provide meals that promote the health and development of children. Our reformulated products help schools to better meet these standards.

This sodium reduction wasn’t just made with school foodservice professionals in mind either.

Healthcare foodservice providers can now look to Baker Boy’s high-quality whole grain products with reduced sodium as a way to prioritize patient well-being.

Visit BakerBoy.com to explore our whole grain offerings.