Statement on the FDA’s Guidance on Voluntary Sodium Reduction
Yesterday, the FDA announced draft target volumes for a voluntary sodium reduction in the food industry. The targets are primarily geared towards processed and prepared food, which currently accounts for about 75% of sodium intake in our diets according to a study by Liem, Miremadi and Keast of Deakin University. This announcement, along with the recently announced nutrition label overhaul, is driving many upcoming changes in the food industry. During this period of transition, ChefsBest is committed to supporting both the food industry and consumers.
As one of the five basic tastes, salt plays an important role in how we perceive food. It can reduce bitterness, enhance sweetness and even make foods that are considered to be unpalatable taste better. In addition to its role in flavor, salt also serves a preservative in foods like cheese, meat and fish. Some ways that food manufactures may work to meet these new FDA targets could come from using alternate spices or flavors, and using celery or other products that naturally contain nitrates.
Regardless of the methodology they use to reformulate and meet the voluntary targets, ChefsBest offers critical sensory feedback to manufacturers. Through our proprietary process, SAQA™, our Certified Master Tasters™ evaluate products and provide insights into the taste they deliver. Beyond that, they can determine how well the brand performs compared to similar products in the category. To learn how you can receive a complimentary evaluation of your product, or to find out more about the sensory insights we provide, contact info@ChefsBest.com.