Industry Groups Tackle Sodium Reduction

WASHINGTON — The Grocery Manufacturers Association, National Restaurant Association and Center for Science in the Public Interest met Monday to address sodium content in food products.

Industry officials discussed progress on achieving sodium reductions in food products, the opportunities ahead for continuing this progress and the technical challenges of achieving these reductions without sacrificing consumer acceptance.

Pamela Bailey
Pamela Bailey [1]

“Food and beverage manufacturers are committed to providing consumers with the product choices they need to achieve their optimal sodium intake levels,” Pamela Bailey [1], president and chief executive officer of the GMA, said in a statement. “For years, food companies have been introducing new products into the marketplace containing lower sodium, or with no added salt.”


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Bailey noted, however, that reducing sodium in products without affecting the taste or consumer acceptance of products is no easy task. CSPI executive director Michael F. Jacobson said it is encouraging that some of the major manufacturers and restaurants are taking the problem seriously, sponsoring research and actually lowering sodium levels in their products.

The one-day meeting was a follow-up discussion to a joint conference sponsored by GMA and CSPI in 2007 that focused on exploring ways to help consumers lower their sodium intake to 2,300 mg per day.

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