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Food Processors Face Major Challenges As Demands For Lower Sodium Foods Grow

September 14, 2009: 12:51 PM EST
Feeling pressure from both sides – nutritionists urging lower, healthier levels of sodium in processed foods and consumers who crave it (the average American consumers nearly 50% more than the 2005 recommended level) – U.S. food processors are trying to find a solution that keeps everyone happy. But it’s not an easy task: simply eliminating salt doesn’t work, and there isn’t one all-purpose substitute for salt. Morton Salt has been working to lower sodium content for over 30 years, with limited results. Sea salt and other formulas are functional in one manufacturing application, but not others. Some are expensive or don’t taste good. Ultimately, some observers say, a solution may have to be worked out among processors, the government, and consumers.
Diane Toops, "Demonizing Salt: America’s Assault on Salt", Food Processing, September 14, 2009, © Food Processing
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