Industry to FDA: Think Again Before Setting Category-by-Category Sodium Reduction Targets
Two leading food industry associations have urged the Food and Drug Administration (FDA) not to set category-by-category limits for sodium amid rumors that the agency is planning to outline a new sodium reduction strategy this year. In a comment recently added to the FDA’s request for advice on sodium reduction strategies, the American Bakers Association (ABA) voiced its concern that the FDA “plans to implement food category targets for sodium reduction using the approach modeled in the [United Kingdom].” ABA contends that such an approach would be premature. In a separate comment, the American Frozen Food Institute urged the FDA to “allow industry’s voluntary efforts to reduce sodium content to continue.” – Foodnavigator-USA.com
Dialing Back Sodium
Although reducing sodium is a priority for the food industry, sodium reduction efforts for many industrially prepared foods are far more complex than simply adding less salt. This is particularly true for many meat and poultry products, in which salt plays a role not just for taste, but for texture and safety. Ingredient suppliers offer a range of solutions to assist processors with their sodium reduction efforts, but these solutions do not all involve cutting salt from the formulation. All sources of sodium must be considered, according to Ron Jenkins, commercial development specialist at Innophos, who said, for example, that a typical cured ham often contains five sodium-containing ingredients. “The bottom line is that it’s both possible and life-saving to reduce sodium, and this can be done by reducing, replacing, and reformulating,” said CDC Director Tom Frieden. – MeatPoultry.com
American Heart Association Questions Sodium Delay in School Foods
American Heart Association CEO Nancy Brown recently commented on the Senate Agriculture Appropriations bill that would delay the sodium requirement for school foods under the Healthy Hunger-Free Kids Act, noting the organization “is confused and concerned about the provision included in this legislation that delays the Tier 2 sodium decrease in school foods until ‘scientific research’ supports the reduction in children.” Brown argues that existing research already has shown that children must lower their daily sodium intake and points to the fact that the average school lunch provides nearly enough sodium for the entire day. Brown also notes that lower sodium foods are widely available: Several major food companies offer products that could help schools meet the Tier 2 sodium standard, which does not go into effect until 2017. Lastly, Brown notes that the U.S. Department of Agriculture has been flexible in assisting schools that have faced difficulties with other nutrition standards. – Medical Xpress