bake - August 2014 - 18
legislation
Sodium Guidelines
As the US Food and Drug Administration (FDA) prepares to
issue voluntary sodium guidelines for food manufacturers and
restaurants, food market research by The NPD Group finds that
US consumers are less concerned about their sodium intake,
and their consumption of foods with a low sodium or no salt
label is declining and will continue to decline in the future.
The decreasing concern is in spite of many consumers regularly eating above the government recommended daily sodium
intake of 2300 mg for the average person and 1500 mg for
ages 50 and older.
As policymakers look at ways to reduce the amount of sodium
Americans consume, the National Restaurant Association
(NRA) supports voluntary measures that reduce sodium
"If food manufacturers and
foodservice operators are able
to reduce the sodium in foods
and still make them taste as
good, inroads will be made
in reducing US consumers'
salt intake."
Darren Seifer, NPD food and beverage industry analyst
consumption incrementally, rather than unrealistic mandates.
41% in 2010, according to NPD's ongoing food and beverage
The NRA supports a flexible approach that provides menu
market research.
choices and nutrition information to help restaurant guests
make informed decisions regarding the food they eat. Any
"People are paying less attention to the basics on nutrition
approach to reducing sodium must take into account the eating
labels like sodium, calories, fats, and carbs, and more atten-
preferences of consumers and the multiple uses of sodium in
tion to sugar and protein," says Darren Seifer, NPD food and
the food supply. As the restaurant industry reduces sodium in
beverage industry analyst. "Regardless of the available nutri-
food, the NRA is advocating for more consumer education to
tional information and dietary guidelines, consumers are
help drive greater demand.
choosing to focus on what they deem important."
Bakers have pro-actively reduced sodium in their bread prod-
According to a recent NPD report, The Future of Eating: Who's
ucts by 29% in the past 47 years, according to industry data.
Eating What in 2018?, in the next five years use of foods with
USDA data confirms that the average sodium level in a slice of
special label codes like low sodium/salt free, low/reduced, fat/
bread has dropped from 254 mg to 180 mg since 1963.
no fat, or whole grain/made with whole grain is expected to
decline across every generational group, except Gen Z, ages
The American Bakers Association (ABA) supports the goal of
0-23, who are still learning about foods and nutrition. The
reducing sodium in foods. However, it must be accomplished in
percent of annual eatings of foods with a low sodium or no salt
a measured and thoughtful manner. ABA responded to FDA's
label is expected to decline by -1% in 2018 versus 2013.
request for food industry input on sodium reduction efforts,
providing comments and a white paper, "Considerations for
"The challenges in getting Americans closer to the guidelines
Reducing Sodium in the Baking Industry."
are multi-faceted. Salt is an important ingredient in making
foods taste good. Simply removing sodium from foods and/or
According to NPD, more than 60% of the population is still
beverages will likely be met with consumer resistance," Seifer
trying to cut down on or avoid sodium completely in their
says. "Eating habits are difficult to change unless a change is
diets, but the percentage interested in doing this has declined
required because of a health condition. If food manufacturers
from 68% in 2010 to 64% in 2013. Thirty-nine percent of adults
are able to reduce the sodium in foods and still make them
looked for sodium content on the nutrition labels, down from
taste as good, inroads will be made in reducing salt intake."
18 < AUG 2014 | bakemag.com
http://www.bakemag.com
bake - August 2014
Table of Contents for the Digital Edition of bake - August 2014
bake - August 2014
Editor's Note - Health Matters
Table of Contents
News Bites - IDDBA Names New President
Corbion Caravan helps customers adjust recipes
Foodservice consumers still smitten by bacon
My Favorite Things
Management - Empower Your Employees
Labor Front - Hired Guns
Food Safety - Produce Safety Measures
Legislation - Sodium Guidelines
Ingredients - Mangos Add Color
What's Hot
At the crossroads of gluten-free and uncertainty
Millennial-style marketing
Shortbread advantage
Italian Options
Cupcake Franchising in a Box
Cafe - The Protein Punch
Products
Product Showcase
Classifieds
Ad Index
bake - August 2014 - bake - August 2014
bake - August 2014 - 2
bake - August 2014 - Editor's Note - Health Matters
bake - August 2014 - 4
bake - August 2014 - Table of Contents
bake - August 2014 - Foodservice consumers still smitten by bacon
bake - August 2014 - 7
bake - August 2014 - 8
bake - August 2014 - 9
bake - August 2014 - My Favorite Things
bake - August 2014 - 11
bake - August 2014 - Management - Empower Your Employees
bake - August 2014 - 13
bake - August 2014 - Labor Front - Hired Guns
bake - August 2014 - 15
bake - August 2014 - Food Safety - Produce Safety Measures
bake - August 2014 - 17
bake - August 2014 - Legislation - Sodium Guidelines
bake - August 2014 - 19
bake - August 2014 - Ingredients - Mangos Add Color
bake - August 2014 - 21
bake - August 2014 - 22
bake - August 2014 - 23
bake - August 2014 - What's Hot
bake - August 2014 - 25
bake - August 2014 - 26
bake - August 2014 - 27
bake - August 2014 - 28
bake - August 2014 - 29
bake - August 2014 - At the crossroads of gluten-free and uncertainty
bake - August 2014 - 31
bake - August 2014 - 32
bake - August 2014 - 33
bake - August 2014 - Millennial-style marketing
bake - August 2014 - 35
bake - August 2014 - 36
bake - August 2014 - 37
bake - August 2014 - Shortbread advantage
bake - August 2014 - 39
bake - August 2014 - Italian Options
bake - August 2014 - 41
bake - August 2014 - 42
bake - August 2014 - 43
bake - August 2014 - Cupcake Franchising in a Box
bake - August 2014 - 45
bake - August 2014 - 46
bake - August 2014 - 47
bake - August 2014 - 48
bake - August 2014 - 49
bake - August 2014 - Cafe - The Protein Punch
bake - August 2014 - 51
bake - August 2014 - 52
bake - August 2014 - 53
bake - August 2014 - Products
bake - August 2014 - 55
bake - August 2014 - Product Showcase
bake - August 2014 - Classifieds
bake - August 2014 - 58
bake - August 2014 - Ad Index
bake - August 2014 - 60
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