The Sodium Reduction Challenge
Why is there a strong push to reduce sodium in processed foods?
A significant portion of sodium in the American diet (approximately 80%) comes from processed foods according to industry analysts.
- It's a Frozen Meal, Not a Salt Lick, Boston Globe, 2/14/2011
- New Eat Right Meals, limit saturated fats, cut back on sodium…, Parents, 1/2011
- Stealth Salt in the Pantry, Bill Marsh, NYTimes, 4/25/2010.
The mainstream media has weighed in on the sodium issue in the American diet and is working to bring visibility of the effects of consuming too much sodium to consumers.
According to Linda Smithson, owner of FoodWatch™, a national trend tracking firm:
The number of articles appearing in the food media highlighting the benefits of lower sodium and healthy eating have increased over the past year. Editors are striving to help consumers understand the impact of sodium in their diets and offering techniques and tips for product selections and recipes which will help them reduce their overall sodium intake.
Salt reduction is often mentioned in the context of lowering fat, calories and salt, using more reduced sodium products and avoiding packaged processed foods as well as looking for sources of hidden salt.
- Will your label meet your consumer's expectations on sodium content?
- Will you be prepared when the trend towards lower sodium diets becomes mainstream?
The 2010 Dietary Guidelines for Americans provides science-based advice to promote health and reduce the risk of major chronic diseases through diet and physical activity. Sodium, consumed in amounts higher than what the body needs can result in high blood pressure which can lead to chronic disease such as cardiovascular disease, congestive heart failure and kidney disease. According to the Dietary Guidelines for Americans, most Americans consume too much sodium. Although salt added at the table accounts for a portion of sodium intake, it is estimated that 80% of sodium in the American diet comes from processed foods.
To view the 2010 Dietary Guidelines For Americans and the Recommendations around sodium, go to Foods and Food Components to Reduce: (PDF)
Which food categories are being targeted for sodium reduction and why?
Some processed foods are traditionally high in sodium such as canned soups, sauces, pizzas and cottage cheese. Other foods that are mildly high or even low in sodium are valid targets for sodium reduction as well. Yeast breads & tortillas, chicken or pasta dishes are examples. Foods in these categories might be eaten more frequently which can help boost the total sodium in an individual’s diet to unhealthy levels.
What is the role of sodium in processed foods?
The primary role of sodium is flavoring delivered by salt. Salt is not just an important flavoring agent however. Sodium is also a key component in many critical ingredients such as: preservatives, mold inhibitors, leaveners, emulsifiers, and buffers. When sodium reduction requires a decrease or removal of these ingredients, the product must be reformulated to maintain product quality. Sodium also directly affects protein and carbohydrate functionality via ionic strength; doughs, meats and cheeses are examples. Different ions have different functional effects. When using salt replacers such as KCl, MgCl2, CaCl2, MgSO4, CaSO4, product formulation or process changes may be needed.
What is the National Salt Reduction Initiative?
The National Salt Reduction Initiative (NSRI) is a voluntary national initiative to reduce the levels of salt in foods by as much as 25% over the next five years. Originally conceived by health officials in New York City, the initiative has become a partnership between more than 70 cities, states and national health organizations who are working towards the voluntary reduction of salt in packaged and restaurant foods.
The Initiative has identified specific targets to help manufacturers reduce salt in 61 categories of packaged foods and 25 classes of restaurant food. It is estimated that by reducing salt in packaged and restaurant foods by 25%, the overall sodium intake of the general population will be reduced by 20%. If successful, this initiative could prevent 10,000 deaths annually which are caused by high blood pressure and associated diseases.
For more information go to http://www.nyc.gov/html/doh/html/cardio/cardio-salt-initiative.shtml
Food manufacturers have implemented lower sodium initiatives using one of three overall marketing and development strategies.
- Reduction in sodium by at least 25% in order to make a lower sodium claim on the package.
This strategy gives consumers who are looking to reduce their sodium intake a lower sodium alternative to some of their favorite products.
Flavor is a key driver to product acceptance; it is generally accepted that consumers do not expect lower sodium products to taste as good as the full sodium counterpart.
- Silent reduction in sodium - This strategy is implemented by reducing the sodium levels over time; generally reductions are in the range of 10% annually and a lower sodium claim is not flagged on the package. The goal is to gradually retrain consumer’s palates to enjoy lower sodium levels. This strategy has been used in the salty snack category, in some seasoning mixes as well as in selected marinades. Although the reduction is not flagged on the label, the nutrition facts reveal lower sodium levels.
- Product development with a Culinary approach – This strategy involves product formulation with flavorful ingredient combinations which naturally have lower sodium levels. The goal is not to replicate the traditional product with lower sodium but instead to create a product for the same occasion which has equal liking. Balanced and complex flavor systems can become substitutes for higher sodium flavor profiles seen in some traditional products. New ingredients are also being introduced which are naturally low in sodium and do not carry high sodium flavor expectations. Examples are sweet potato and plantains as snack chips.
What are some technical approaches to successfully reducing sodium in processed foods?
The flow chart below can be used as a guide to assessing general approaches to sodium reduction.
Sodium and the Consumer
Over 90% of shoppers are trying to eat healthier according to FMI US Grocery Shopper Trends 2009. This same report indicates that 25% of shoppers scan package labels for calories, sodium, cholesterol and whole grains. Forty seven percent indicate that salt/sodium information on the label is extremely important. As the sodium issue continues to gain momentum, consumers will become more aware of the high sodium in the foods that they eat, a fact that food manufacturers and restaurants must be ready to address.
Merlin Development can help you find the best approach to the National Salt Reduction Initiative.
Once you have an objective, we can:
- Identify the specific formulation approaches to meet guidelines.
- Resolve the processing issues .
- Resolve the shelf life issues.
Merlin has a deep knowledge of food systems that allows us to approach your challenges in a comprehensive manner. We can help you be successful.
Call us today at 763-475-0224 or email: merlin@merlindev.com
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