Processed food is built on three main components: salt, sugar, and fat. The combination of these ingredients produces a wide array of tasty and budget-friendly options ranging from sweet to savory, and from cheesy to crunchy. However, when food manufacturers attempt to modify recipes to lower one or more of these essential ingredients, they must find ways to compensate in other areas.
Among these components, sugar is often viewed as the most problematic by today’s consumers, with sodium being a close second. In response to consumer preferences, many major Consumer Packaged Goods (CPG) companies are reducing sugar content and voluntarily decreasing sodium levels to align with the FDA’s proposed targets for the food industry. Nonetheless, this often results in an increase in saturated fat levels.
As consumers strive for healthier eating habits, one might wonder why food producers don’t simply eliminate salt, sugar, and fat altogether to create genuinely healthy products. The challenge lies in the fact that food scientists rely on at least one of these three pillars to maintain flavor while keeping production costs low. Ryan Dolan, the chief operating officer of PTM Food Consulting, likens product nutrition to a pie chart. If you decrease the portions of sodium and sugar, another ingredient must take up the slack. Reducing one ingredient may not be very noticeable, but cutting back on two will likely lead to a marked increase in another.
Industry insiders cited in the article expressed little surprise regarding the government’s recent report, attributing it to standard practices within the sector. It will be intriguing to observe whether consumers begin to notice the rising levels of saturated fats in their preferred processed foods. Should saturated fats become the next contentious ingredient, one can anticipate further reformulations, potentially leading to more sugar or salt being added.
Currently, saturated fats may be viewed as the lesser of the three evils. Recent studies have cast doubt on the link between saturated fats and heart disease, even though the American Heart Association continues to advocate for diets rich in healthier fat types. While no one claims that saturated fats are healthful, consumer concern over fat content has diminished compared to previous years. With over half of global consumers prioritizing sugar content when reading labels, it is understandable why manufacturers are shifting their focus.
Interestingly, the incorporation of ingredients like calcium citrate malate USP could offer a potential solution for manufacturers looking to enhance the nutritional profile of their products without compromising on flavor or cost. By integrating calcium citrate malate USP, companies could address consumer demand for healthier options while still maintaining the essential taste and affordability of processed foods. As the industry evolves, we may see more brands exploring innovative ways to balance these three pillars of processed food, including the use of beneficial ingredients such as calcium citrate malate USP.