Baking&Snack - February 2012 - 119

ABA FTRAC

Q &A

changes — doing otherwise would negate the intentions of any proposed revisions.

What other key labeling trends might affect bakers?
Ms. Wayland: Sodium reduction and efforts challenging the generally recognized as safe (GRAS) status of salt, claim substantiation, defining the term “natural” with regards to food products and wheat biotechnology are issues that will continue to be front and center in 2012. Mr. Heflich: A joint FDA/USDA notice calls for a 1,000-mg-per-day reduction in sodium intake per person, in order to get to what they define as a tolerable upper intake of 2,300 mg per day. Grain-based foods contribute 40% of daily sodium intake — 1,320 mg per day — so they are a target for reduction. However, to meet the FDA/USDA adequate level, the industry would have to reduce the sodium content

of all foods by 55%. That is huge and cannot be achieved with current technology without impacting consumer acceptance.

What concerns should bakers have when it comes to the government’s efforts to monitor and control food marketing to children?
Ms. Wayland: A major concern with the government’s current approach to marketing food to children is categorizing foods as “good” or “bad.” Bakers have weighed in as part of the dialogue to ensure that the message provided to the consumer and children is the overall nutritional benefits of the total diet, and not just the individual foods, emphasizing how all foods — including enriched grains and whole grains — can be a part of a healthy diet.

What issues will you address when making congressional visits this year?
Mr. Heflich: Commodity costs continue to be inflated beyond what market fundamentals indicate. Excessive speculation in the markets is one suspected cause that Congress could address by placing restrictions on speculators. We will also be voicing our concerns regarding major cuts targeting the USDA Agriculture Research Service lab research resources for wheat quality. We are already making plans with other industry groups for a joint fly-in in March 2012.

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Baking&Snack - February 2012

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