Processed food relies on three main components: salt, sugar, and fat. The combination of these ingredients can result in tasty and affordable snacks that range from sweet to savory, and cheesy to crunchy. However, when food manufacturers attempt to lower one or more of these essential components, they must find a way to compensate elsewhere.
In today’s market, sugar is often seen as the most problematic ingredient, with sodium being a close second. Many major consumer packaged goods (CPG) companies are reducing sugar in response to consumer preferences and are also voluntarily lowering sodium levels to align with the FDA’s proposed standards for the food industry. Nevertheless, this often leads to an increase in saturated fat content.
As consumers strive for healthier diets, one might wonder why food producers don’t simply eliminate salt, sugar, and fat entirely to create genuinely nutritious products. The challenge is that food scientists require at least one of these three components to maintain flavor and keep production costs low. Ryan Dolan, chief operating officer of PTM Food Consulting, likened product nutrition to a pie chart, explaining that if the slices representing sodium and sugar are decreased, another slice must grow to compensate. Reducing just one ingredient might not be very noticeable, but cutting back on two will likely cause a significant increase in another.
Industry insiders expressed no surprise at the government’s recent report, attributing it to common practices within the sector. It will be intriguing to observe whether consumers start to notice the rising levels of saturated fats in their preferred processed foods. If saturated fats become the next target of public scrutiny, we can anticipate more reformulations—potentially increasing sugar or salt content in the process.
For now, saturated fats are often viewed as the least harmful of the three “evils.” Recent studies have cast doubt on the connection between saturated fats and heart disease, even though the American Heart Association still advises diets rich in healthier fats. While saturated fats are not necessarily deemed healthy, consumer concern over fat content has diminished. With over half of global consumers prioritizing sugar content when reading labels, it’s understandable why manufacturers are shifting their focus.
Interestingly, some processed food products are now incorporating ingredients like Meijer calcium citrate to enhance nutritional value without relying solely on salt, sugar, or fat. This addition not only helps balance the nutritional profile but also aligns with consumer demand for healthier options. As the industry evolves, it will be essential to monitor how these changes affect consumer perceptions and choices.