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Targeting sodium reduction naturally – digital magazine

Targeting sodium reduction naturally – digital magazine
For decades, the medical and regulatory communities have scrutinized consumption of excess sodium and salt due to its association with numerous health conditions such as heart disease, stroke and high blood pressure. In June 2016, FDA issued a draft guidance to the food industry calling for voluntary sodium reduction in processed and commercially prepared foods, which constitute approximately 75 percent of consumers’ daily sodium intake. Reducing sodium content is challenging, but many food manufacturers are finding viable solutions.

Salt enhances flavor while also providing myriad benefits during food processing; sodium-reduction efforts require exploring how a suite of ingredients can contribute to taste as well as functionality.

Takeaways for Your Business

  • More than half of U.S. consumers surveyed are trying to avoid or limit their intake of sodium or salt.
  • With 98% of Americans purchasing snack foods, the category is important to sodium reduction efforts.
  • Formulators must thoroughly assess each sodium-reduction option, evaluating the pros and cons.

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