Meat+Poultry - December 2016 - 79

the same thing, even though they are often
used interchangeably. Sodium is one of the two
chemical elements in salt. Both sodium and
chloride are minerals and together do a great
job of delivering delicious salty taste. But other
minerals also provide a salty taste to foods.
In fact, there's an array of flavor-enhancing
ingredients available to boost salty taste
without adding sodium.
"For meat manufacturers, there are
particular challenges when it comes to
sodium reduction," says Christiane Lippert,
head of marketing-food, Lycored, Aylesford,
United Kingdom. "Salt has traditionally
played an important role in flavoring meat
products, in addition to preservation and
texture enhancement."
Kara McDonald, vice president of global
marketing communications with the US Dairy
Export Council, Arlington, Virginia, says, "With
encouragement from the US Food and Drug
Administration (FDA), food manufacturers are
looking to new ingredients that mimic the taste
and functionality of salt."

GOVERNMENT INTERVENTION
On June 1, 2016, FDA proposed voluntary
sodium reduction goals for all food products.
They are based on data showing the average
sodium intake in the US is approximately 3,400
mg. per day. The draft short-term (two-year)
and long-term (10-year) voluntary targets for
industry are intended to help the American
public gradually reduce sodium intake to 2,300
mg. per day, a level recommended by leading
experts and the overwhelming body of scientific
evidence. The targets take into consideration
the many functions of sodium in food, including
taste, texture, microbial safety and stability.
"Consumers are concerned more than ever
about sodium content in their foods, but refuse
to compromise on taste and, of course, they
also demand a clean label," says Revital Ben
Shachar, global marketing director of Salt of
the Earth Ltd., based in Atlit, Israel. "It is easy
to reduce 10 to 15 percent of sodium without
critically affecting flavor - a growing number
of food companies already do this voluntarily
- but FDA recommends reducing sodium
by 30 percent, a difficult goal that presents
challenges to manufacturers."
McDonald says, "Some may see FDA's new
voluntary guideline as a barrier, but there is
definitely an opportunity to ease consumers
into a healthier diet without them noticing. By
taking a stealthy approach, slowly reducing
sodium levels in products over two to 10 years,
consumers are less likely to recognize the
formulation difference."
That slow reduction may be communicated
quietly on the Nutrition Facts label. Indeed,
most food marketers opt to make ingredient
adjustments without flagging total sodium
reduction in order to prevent any preconceived
notions that the food will taste inferior. In order
to identify these lower-sodium foods, consumers
often need to compare Nutrition Facts labels.
And they are, with sodium on their radar..

"Consumers
are concerned
more than ever
about sodium
content in
their foods,
but refuse to
compromise
on taste and,
of course, they
also demand a
clean label."
- REVITAL BEN SHACHAR

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