The U.S. Food and Drug Administration (FDA) continues to advocate for healthy salt alternatives in consumers' diets. In August of 2024, the FDA issued draft guidance with new targets for sodium reduction in packaged foods and restaurant foods.This draft guidance is building on the goals issued in 2021.
Phase II Guidance
This is Phase II of the FDA's plan to make food companies reduce sodium in their products. Phase II contains reduced sodium targets for 163 food categories. There is an opportunity for public comments on the draft guidance, which are due by November 14, 2024. Food manufacturers are encouraged to read the list to see if any of your products appear and prepare any questions you may have.
The FDA has stated that they realize there are technical and marketing barriers to adopting the new targets. The new targets aim to reduce sodium intake to 2,750 mg per day. However, this amount is still higher than the recommended limit of 2,300 mg per day.The food industry aims to meet sodium reduction goals by April 2024, and they are making progress.
Reduced Sodium Solutions for Industry
A 2022 assessment found that about 40% of food categories have already met the first phase of these goals. While we make progress, we still need to do more work to meet the RDA for sodium. Low sodium sea salt and other Tekpak reduced sodium products can help formulators meet the new targets.
Lower sodium sea salt and other reduced sodium alternatives help food makers reduce sodium while still keeping good taste. Companies can make healthier products with low sodium sea salt to attract health-conscious customers. Moreover, consumer awareness about the benefits of low sodium is on the rise.
Consumer Behavior is Changing
Many people are now more informed about conditions like hypertension and heart disease, which can be exacerbated by excessive sodium consumption. Consumers prefer healthier options. Food producers are responding by creating new products with less salt. This is to meet the demand for healthier choices.
The food industry is making changes to reduce sodium levels in current products. They are also developing new recipes and cooking techniques. Adding herbs, spices, and seasonings can make food taste good without using too much salt.
Conclusion
Working together is important as we get closer to the 2024 goals. The food industry, health groups, and consumers must collaborate. By working together, we can create a food environment that prioritizes health while still delivering delicious and enjoyable meals. Ultimately, the goal is to make lower sodium options the norm, helping everyone lead healthier lives.