 This research examined the factors that influenced the willingness of food companies to voluntarily reduce sodium levels in their products. It found that the cost of doing business, soft growth, intense competition, asymmetric power in favor of supermarkets, and low consumer interest in healthier foods could all lead to commercial disincentives for food companies to invest in voluntary sodium reduction efforts. However, opportunities exist for nutrition policy to leverage investor, supermarket, and consumer power to encourage voluntary sodium reduction. This article was authored by Helen Trevina, Bruce Neal, Shauna M. Downs, and others.