According to the “2011 International Food Information Council Sodium Survey,” 59% of Americans say they are not concerned about their sodium intake, consistent with findings in 2009.
Little black or white exists, in regards to much nutritional information (to the frustration of consumers). Instead, there is a continuum of plausibility on nutritional information, ranging from “very unlikely to be true” to “pretty darn sure this is the way it is.”
Almost three quarters of eight-month-old babies consume too much salt because they are fed too much processed food, cow's milk and bread, according to a report.
Soup sales benefit from consumers economizing. Vegetable, sodium substitutes and micronutrients are on the upswing, with opportunities present in ethnic flavors.
People who eat more sodium and less potassium may die sooner of heart or other problems than people who consume the opposite, a large, 15-year-study has found.
Consumers’ love affair with processed food, combined with a rising awareness of the damage that high levels of salt can do to health, will make food and drink with reduced salt formulations a massive opportunity for manufacturers globally in the near future, finds Business Insights.
Among consumers, sodium has earned a bad, although somewhat undeserved, reputation. In fact, sodium is a crucial mineral in a multitude of metabolic processes.
While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.
Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.
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