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Consumer concern over sodium intake impacts product development
August 11, 2009 - Christa Hoyland
The National Restaurant Association and its restaurant members have taken notice of consumer interest in reducing sodium intake. For example, the association held a conference last July dedicated entirely to the issue of sodium. The Nutrient Essentials: Sodium and the Healthy Plate conference featured experts in nutrition, quality assurance, culinary and research and development as well as other industry stakeholders to discuss the choices and challenges related to sodium.
Chains like Moe's Southwest Grill are working to reduce sodium content. For example, Moe's is considering reformulating its marinades and sauces to reduce sodium content following the better-for-you trend. The company is launching a junior burrito line with 10-inch burritos as an option to the traditional 12-inch ones to help with sodium content.
According to Mintel's Global New Products Database (GNPD), food product introductions, including those at restaurants, featuring a low, no or reduced sodium claim have increased by nearly 115 percent from 2005 to 2008. Consumer awareness and the continued push from public health organizations and consumer advocacy groups suggest that the low-sodium change is gaining steam.
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