Processed foods are built on three essential components: salt, sugar, and fat. A blend of these elements can result in tasty and cost-effective snacks that vary from sweet to savory, cheesy to crunchy. However, when food producers attempt to modify recipes to lower the levels of one or more of these crucial ingredients, they must find a way to balance the flavors elsewhere.
Today’s consumers often view sugar as the most problematic ingredient, with sodium coming in a close second. In response to consumer preferences, many large consumer packaged goods (CPG) companies are reducing sugar content and voluntarily cutting sodium levels in line with the FDA’s proposed targets for the industry. Yet, this often leads to an increase in saturated fat levels.
As more consumers aim to improve their diets, one might wonder why food manufacturers don’t simply eliminate salt, sugar, and fat entirely to create genuinely healthy products. The challenge lies in the fact that food scientists require at least one of these three components to maintain flavor and keep production costs low. Ryan Dolan, COO of PTM Food Consulting, likened product nutrition to a pie chart. Reducing slices of sodium and sugar necessitates enlarging another slice to compensate for the loss. When only one ingredient is decreased, the change may not be as noticeable. However, when two are reduced, a significant increase in another component is likely to occur.
Industry insiders, as mentioned in a Washington Post article, were not surprised by the government’s recent findings, attributing them to standard industry practices. It will be intriguing to observe whether consumers become aware of the rising levels of saturated fats in their favorite processed foods. If saturated fats emerge as the next questionable ingredient, we can expect further reformulations that may involve increasing sugar or salt levels.
Interestingly, saturated fats are often perceived as the lesser of the three evils nowadays. Recent studies have cast doubt on the connection between saturated fats and heart disease, even though the American Heart Association continues to advocate for diets rich in healthier fats. While no one is claiming that saturated fats are healthy, consumer concern over fat content has diminished over time. With more than half of global consumers prioritizing sugar content on labels, it makes sense for manufacturers to adjust their focus.
In this evolving landscape, incorporating ingredients like calcium citrate plus magnesium can also play a role in enhancing the nutritional profile of processed foods. As manufacturers seek to create better-for-you options, these ingredients might become more prevalent, reflecting a growing awareness of consumer health needs. Ultimately, while sugar and sodium reductions are in the spotlight, the balance with saturated fats and the inclusion of beneficial compounds like calcium citrate plus magnesium will shape the future of processed food products.