Targeting Sodium Reduction Naturally

Targeting Sodium Reduction Naturally

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 In June 2016, FDA issued a draft guidance to the food industry calling for voluntary sodium reduction in processed and commercially prepared foods, which constitute approximately 75 percent of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.

Table of Contents

• Viewpoint
by Judie Bizzozero

• Industry, Consumers Continue to Embrace Sodium Reduction
by Judie Bizzozero

• How Brands Are Cutting the Salt Out of Salty Snacks
by Melissa Kvidahl

• Case Study: Garden of Eatin’
by Ginger Schlueter

• Case Study: KIND Snacks
by Joanna Cosgrove

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.

About Cargill

Cargill is working to nourish the world in a safe, responsible and sustainable way. We've been in business for more than 150 years, and have a history working with partners to navigate our complex food system from field to table. Our broad label-friendly portfolio, market expertise and trusted supply chain can help you satisfy consumer demand for clean label.