Less Salt, Better Health – The Latest Food Industry Trend is Sodium Reduction
05/21/2010

In March, the U.S. Food and Drug Administration (FDA) alerted the food industry of changing sodium recommendations for American diets, calling for a reduction in the amount of salt used in products.

Online PR News – 21-May-2010 – – In March, the U.S. Food and Drug Administration (FDA) alerted the food industry of changing sodium recommendations for American diets, calling for a reduction in the amount of salt used in products. The goal is to reduce daily sodium intake to approximately one teaspoon of salt or less per day – the current intake is estimated at one and one-half teaspoons of salt. A new report released by the Institute of Medicine anticipates the change in diet to lower the public’s risk of disease.

Health experts report a diet low in sodium as having numerous health benefits. High blood pressure, or hypertension, has been linked to high sodium intake. In turn, having high blood pressure increases the risk of heart diseases, stroke, kidney disease and diabetes. One in three adults has hypertension, and another 25% of adults have pre-hypertension, according to the Centers for Disease Control and Prevention.

New York City’s latest initiative, the Salt Reduction Initiative, has 16 companies in agreement to reduce sodium levels in food products by 25% over the next five years. Other major food companies are following suit, including Kraft, General Mills, Unilever, Sara Lee, Campbell’s, Frito Lay, Con Agra, Nestle and PepsiCo. Kraft plans to reduce sodium by 10% in its North American products over the next two years, while Heinz intends to cut sodium by 15 percent starting in May 2010.

Additionally, the IOM is putting pressure on authorities to set limits on the amount of salt allowed in prepared food at restaurants.

However, less salt does not necessarily mean less flavor – the gradual reduction and substitution of new recipes to preserve taste and texture allows for companies to get more creative. While nearly 77 percent of our salt intake can be attributed to packaged and processed foods, More Than Gourmet’s ready-made sauces and stocks are naturally lower in sodium than other products in the market – for example, the Veggie-Stock Gold has low sodium content per serving.

Another way professional and home chefs alike can reduce salt in sauces and stocks is by reconstituting concentrations of the product at a higher level. This is a quick and easy way to naturally reduce sodium per serving intake for a healthier, FDA-approved diet.

About the Author

More Than Gourmet provides all-natural, low sodium sauces and stocks for healthier lifestyles. More Than Gourmet is proud to be the only company crafting classic French sauces and French stocks in the authentic, old world tradition defined by the renowned Chef Master Auguste Escoffier (1846-1935). Made with scrupulous care, product purity and no shortcuts.

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