January 31/Washington/Institute of Food Technologists -- The Institute of Food Technologists (IFT) recently submitted comments to the FDA and USDA Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States. IFT supports the continued effort to reduce sodium levels in food; however, there are multiple challenges incurred with reducing sodium in foods that impact product attributes, such as taste, texture, nutrition, product structure, but most importantly -- the safety of the food.