Continued confusion around the recommended sodium intake has prompted government bodies to probe deeper into understanding the implication of sodium consumption on health. As a result, regulators in the U.S., Canada, and the UK have already launched voluntary programs aimed at gradually reducing sodium levels in processed foods over the next ten years. Most U.S. regulations are based on the 2010 Dietary Guidelines, which recommends sodium consumption at 2,300 mg/day for healthy adults in low risk categories. Current regulations require that nutrition labeling disclose the amount of sodium contained within a food. Future regulations could lead to implemention of mandatory standards for sodium use within food products.
With increasing regulatory and public interest group pressures, not to mention the sodium-level mandates in the school lunch program, the food industry must address the sodium situation proactively. Now is the time for us to experiment with new salt products and salt replacers to formulate lower-sodium foods that deliver the flavor and experience consumers expect.
In anticipation of potential new regulations, Cargill continues to invest in research to discover alternative solutions and we’re pleased to offer a portfolio of leading sodium reduction solutions. We understand the role of salt in the process of creating high-quality food products including: baked goods, snacks, processed meat, cheese and other processed foods. We are eager to partner with food manufacturers to develop safe, stable food products that meet new sodium guidelines without sacrificing taste.
Late last year, the FDA made a request for public input as it works to redefine the nutrient content claim, “healthy,” for food labels.
2015-2020 Dietary Guidelines for Sodium Infographic
Extended comment period is to allow greater discussion between the FDA and the public and obtain clarity on aspects of the guidance document.
Harvard University Dining Services discusses why it was important for them to reduce sodium levels across their menus.
Fast casual and other foodservice outlets respond by offering wholesome menu items with transparent nutrition profiles.
The FDA released draft voluntary guidance on sodium reduction goals for commercially processed, packaged and prepared foods.
CSPI requested that the FDA consider rulemaking to ensure the safe use of salt as a food or food additive.
What Food Manufacturers Can Do to Reduce the Amount of Sodium Used in Product Formulations.
U.S. food and beverage producers are taking action to meet consumers’ growing demand for “free-from” and non-GMO foods.
The new NYC rule requires foodservice establishments to place warning labels on menus and menu boards for items with high sodium levels.
Global Food & Beverage Industry CEOs Renew Worldwide Health and Wellness Pledge