IFT comments on FDA’s draft voluntary guidance on sodium

November 30, 2016

IFT submitted written comments on the U.S. Food and Drug Administration’s “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods; Draft Guidance for Industry.” IFT identified and emphasized the need to address several research questions in the area of salt taste receptor biology and mechanism and salty taste preference in humans; and dietary intake and consumer behavior in making food selection, and the need to develop innovative technologies to help reduce sodium while maintaining other attributes, such as safety, shelf-life, and palatability. The comments discuss the need for both public and private investment to address these research gaps and to advance innovation to reduce sodium in food products. The comments also addresses the importance of educational efforts led by government agencies and other organizations to increase consumer awareness and understanding of processing and technological advancements related to sodium reduction.

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