BARBARA KATZ

LU ANN WILLIAMS

Reducing the sodium content of processed foods is the hottest trend in food right now, as regulatory pressure is pushing the issue further into the spotlight. Back in January, New York City announced a partnership of U.S. cities and national health organizations to promote a voluntary program of salt reduction in packaged and restaurant foods. Proposed reductions in sodium range from 10–40% within 61 classes of packaged foods and 25 classes of restaurant foods.

SALT REDUCTION Gains MomentumAccording to the New York City grou…

Figure 1. Number of product launches claiming low sodium by top 10 countries (2007–2009).

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