Baking & Snack - June 2010 - 38

40

2010 MID-YEAR UPDATE

those who have chosen to set their own standards regarding sodium reduction. Sara Lee committed to reducing salt an average of 20% over the next five years across
its key categories of fresh bread, hot dogs, lunchmeat,
breakfast foods and cooked sausage.
General Mills also announced a goal of decreasing sodium by 20% across multiple product categories by 2015.
"General Mills is committed to reducing sodium levels
in a series of small steps across our portfolio," said Susan
Crockett, PhD, vice-president of health and nutrition and
director of the Bell Institute of Health and Nutrition at
General Mills. "We believe making changes in a series of
smaller steps is the right way to continue to deliver great
taste while reducing sodium." Examples will include a 16%
reduction in Cheerios and Honey Nut Cheerios and a 36%
sodium reduction in the Chex Mix snack line.
According to the Snack Food Association (SFA), the
sodium content of many salty snacks already falls in line
with the reductions proposed by NSRI. Lisa Katic, RD,
SFA health policy adviser, said that salty snacks actually do
not add a great deal of sodium to the average diet - perhaps 2 to 4%. Ms. Katic also pointed out that to improve
the American diet with respect to hypertension is not simply to reduce sodium consumption but to increase potassium intake, which is an important part of the equation.

Other Side
of the Story
The Salt Institute urged caution concerning many of the proposed sodium reduction changes. The Salt
Institute is a North American-based nonprofit salt industry trade association dedicated to advocating responsible uses of salt,
particularly to ensure winter roadway safety,
quality water and healthy nutrition and its more
than 14,000 known uses. Founded in 1914, The
Salt Institute includes the leading salt companies in the world. www.saltinstitute.org

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7 41

BAKING & SNACK / June 2010

For more information, see Page 105



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Baking & Snack - June 2010

Table of Contents for the Digital Edition of Baking & Snack - June 2010

Contents
Baking & Snack - June 2010 - 1
Baking & Snack - June 2010 - 2
Baking & Snack - June 2010 - 3
Baking & Snack - June 2010 - Contents
Baking & Snack - June 2010 - 5
Baking & Snack - June 2010 - 6
Baking & Snack - June 2010 - 7
Baking & Snack - June 2010 - 8
Baking & Snack - June 2010 - 9
Baking & Snack - June 2010 - 10
Baking & Snack - June 2010 - 11
Baking & Snack - June 2010 - 12
Baking & Snack - June 2010 - 13
Baking & Snack - June 2010 - 14
Baking & Snack - June 2010 - 15
Baking & Snack - June 2010 - 16
Baking & Snack - June 2010 - 17
Baking & Snack - June 2010 - 18
Baking & Snack - June 2010 - 19
Baking & Snack - June 2010 - 20
Baking & Snack - June 2010 - 21
Baking & Snack - June 2010 - 22
Baking & Snack - June 2010 - 23
Baking & Snack - June 2010 - 24
Baking & Snack - June 2010 - 25
Baking & Snack - June 2010 - 26
Baking & Snack - June 2010 - 27
Baking & Snack - June 2010 - 28
Baking & Snack - June 2010 - 29
Baking & Snack - June 2010 - 30
Baking & Snack - June 2010 - 31
Baking & Snack - June 2010 - 32
Baking & Snack - June 2010 - 33
Baking & Snack - June 2010 - 34
Baking & Snack - June 2010 - 35
Baking & Snack - June 2010 - 36
Baking & Snack - June 2010 - 37
Baking & Snack - June 2010 - 38
Baking & Snack - June 2010 - 39
Baking & Snack - June 2010 - 40
Baking & Snack - June 2010 - 41
Baking & Snack - June 2010 - 42
Baking & Snack - June 2010 - 43
Baking & Snack - June 2010 - 44
Baking & Snack - June 2010 - 45
Baking & Snack - June 2010 - 46
Baking & Snack - June 2010 - 47
Baking & Snack - June 2010 - 48
Baking & Snack - June 2010 - 49
Baking & Snack - June 2010 - 50
Baking & Snack - June 2010 - 51
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Baking & Snack - June 2010 - 53
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Baking & Snack - June 2010 - 56
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Baking & Snack - June 2010 - 58
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Baking & Snack - June 2010 - 101
Baking & Snack - June 2010 - 102
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