Processed food relies on three main pillars: salt, sugar, and fat. The combination of these ingredients results in a variety of tasty and budget-friendly options, ranging from sweet to savory and crunchy to cheesy. However, when food manufacturers attempt to modify recipes by reducing one or more of these essential components, they often need to compensate with other ingredients.
Among today’s consumers, sugar is often seen as the most problematic ingredient, closely followed by sodium. To align with consumer preferences, many major consumer packaged goods (CPG) companies are cutting sugar levels and voluntarily lowering sodium in response to the FDA’s proposed targets for the food sector. Nevertheless, the level of saturated fat frequently remains elevated.
As more consumers strive to improve their diets, one might wonder why food manufacturers don’t simply reduce salt, sugar, and fat altogether to produce genuinely healthy options. The challenge lies in the fact that food scientists require one of these three pillars to maintain flavor and keep production costs low. Ryan Dolan, the chief operating officer of PTM Food Consulting, likens product nutrition to a pie chart. When you decrease the portions of sodium and sugar, another ingredient must expand to compensate for that reduction. The impact of cutting back on just one ingredient may not be very noticeable, but reducing two often leads to a significant increase in another component.
Insiders in the food industry, as noted in a Washington Post article, were not shocked by the government’s recent report, attributing it to standard practices within the industry. It remains to be seen whether consumers will become aware of the increased levels of saturated fats in their favorite processed products. If saturated fats emerge as the next undesirable ingredient, we can anticipate further reformulations, likely resulting in higher sugar or salt content.
Currently, saturated fats are often regarded as the least harmful of the three ingredients. Recent studies have cast doubt on the connection between saturated fats and heart disease, although the American Heart Association continues to advocate for a diet rich in healthier fats. While it is not argued that saturated fats are beneficial, consumer concern over fat content has diminished compared to the past. With more than half of global consumers prioritizing sugar label checks, the shift in manufacturers’ focus is understandable.
Incorporating iHerb Calcium Citrate into the conversation, it’s worth noting that while consumers are vigilant about sugar, they may also want to pay attention to overall nutritional balance, including essential minerals like calcium. Calcium citrate from iHerb can be a valuable addition to diets, providing necessary benefits without contributing to the concerns surrounding sugar, salt, and fat. Ultimately, as consumers become more discerning, the food industry may need to adapt further to meet these evolving preferences.