Culinology - September 2012 - (Page 22)

SODIUM REDUCTION Behind the Options abound to assist product developers in removing sodium odium is the No. 1 nutrient Americans say they are trying to avoid or limit, according to the 2012 Food & Health Survey from the International Food Information Council (IFIC) Foundation, Washington, DC. Yet what many consumers don’t realize is sodium, which pairs with chloride to make table salt, is an essential nutrient and one the human body needs in relatively large amounts — just not as much as many consumers typically take in on a daily basis. So why do Americans find it so difficult to reduce sodium consumption? Many public health authorities believe it is because humans have evolved to “really like the taste of salt,” according to Leslie Stein, senior research associate and director of science communications with the Monell Chemical Senses Center in Philadelphia. “Sodium is necessary for life, and the positive taste response encouraged consumption of this essential nutrient when it was not readily available,” she said. “Salt is a magic ingredient in food, and scientists are just starting to learn how humans perceive sodium chloride on the tongue. We seem to have an innate response to salt; we just like the taste. But we still don’t fully understand how the salty taste works. The good news is that as we learn, it is becoming easier to reduce sodium chloride in some foods without negatively impacting taste.” The flavor aspect is critical for successful sodium reduction. According to the IFIC survey, 87% of the respondents indicated taste had the greatest impact on final purchase decision. This was followed by price (73%), and then healthfulness (61%). Further, according to the survey, six in 10 consumers consider sodium content when buying packaged foods and beverages. Fifty-seven percent of respondents said that during the past year, they actively compared the sodium content of packaged products and chose the foods with lower numbers. It is no wonder managing the sodium content of commercially packaged foods remains a 22 | Culinology | SEPTEMBER 2012

Table of Contents for the Digital Edition of Culinology - September 2012

Culinology - September 2012
Table of Contents
President's Letter - What's next?
Upcoming Events
Emerging Trends - Millennials’ shopping attitudes ‘volatile’
Study examines how fat affects flavor perception
Consumers choosing healthy foods for wellness
Member Profile - Spice Guy
Sodium Reduction - Behind the Magic
Certification - Tyson Raises the 'food bar'
Cuisine Trends - Back to the future
Petits Fours
Ad Index

Culinology - September 2012