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
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