Lower Sodium Processed Meat—Is It Possible?
CDC has identified cold cuts and cured meats as well as fresh and processed poultry as 2 of the top 10 sources of sodium in the American diet, responsible for 44% of U.S. sodium intake. CDC estimates that a 25% reduction in sodium for the top 10 sources could help prevent an estimated 28,000 deaths annually, and manufacturers of processed meat are working to develop alternatives. Although replicating the flavor, texture, and shelf life benefits that sodium provides is challenging, manufacturers are working to identify substitute ingredients and new processing technologies to achieve sodium reduction. – Food Product Design
New Sodium Regulations Could Drive Manufacturers to Make Changes
Expected industry regulations on sodium may drive significant sodium reduction, replacing more fragmented current trends, according to Charles Purcell, technical development specialist at ingredient supplier Univar. Although Purcell said that some companies have chosen not to do anything to reduce sodium and others have not followed through on pledges to cut sodium, he noted that the new regulations designed to reduce sodium in school lunches are the most likely to encourage more widespread efforts. – FoodNavigator-USA.com
Big Food Awaits New Rules in FDA Pipeline
Americans can expect three significant changes to occur in the wake of a decision by the Food and Drug Administration (FDA) to ban trans fats from the American food supply: (1) a gradual reduction of added sodium in the food supply, (2) more comprehensive menu labeling, and (3) updates to Nutrition Facts panels. Although it is not clear what approach the FDA will take toward sodium reduction, some experts say that the trans fats ban could pave the way for the agency to use a similar approach for sodium. But most experts caution that sodium is a much more complex issue than eliminating trans fats because a safe and even necessary level of dietary sodium clearly exists. – Politico