Processed food relies on three main components: salt, sugar, and fat. The right mix of these ingredients can result in a wide range of tasty and budget-friendly options, from sweet to savory and cheesy to crunchy. However, when food manufacturers attempt to modify their recipes to lower one or more of these essential components, they must find ways to balance the flavors.
Among today’s consumers, sugar often takes the crown as the most notorious ingredient, with sodium following closely behind. Many major consumer packaged goods (CPG) companies are reducing sugar content to align with consumer preferences and are voluntarily decreasing sodium levels in accordance with the FDA’s proposed guidelines for the food industry. Nevertheless, the levels of saturated fat frequently remain elevated.
As more consumers strive for healthier eating habits, one might wonder why food producers don’t simply eliminate salt, sugar, and fat altogether in order to create genuinely healthy products. The challenge lies in the fact that food scientists need at least one of these three components to maintain flavor and keep production costs low.
Ryan Dolan, chief operating officer of PTM Food Consulting, shared his insights with The Washington Post, likening product nutrition to a pie chart. When you cut down on sodium or sugar, another ingredient must take up the slack to compensate for the reduction. If only one ingredient is decreased, the change may go unnoticed. However, when two ingredients are reduced, expect another to significantly increase.
Industry insiders referenced in the article were not shocked by the government’s recent report, attributing it to standard practices within the industry. It will be interesting to see if consumers begin to notice the rising levels of saturated fats in their favorite processed foods. If saturated fats become the new target for scrutiny, manufacturers may respond with further reformulations—potentially leading to increased sugar or salt levels.
Currently, many view saturated fats as the least concerning of the three “evils.” Recent research has called the connection between saturated fats and heart disease into question, despite the American Heart Association’s ongoing recommendation for diets that prioritize healthier fats. While no one is claiming that saturated fats are healthy, consumer concern about fat content has diminished over time. With over half of global consumers checking labels for sugar content first, it seems logical for manufacturers to shift their focus accordingly.
In this context, the use of kosher calcium citrate has emerged as a potential alternative to enhance nutritional value without compromising flavor. As the industry evolves, it will be crucial for food producers to balance these ingredients effectively while also considering the preferences of health-conscious consumers.