Processed foods are built on three fundamental components: salt, sugar, and fat. The combination of these elements can lead to the creation of tasty and affordable snacks that range 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 a way to compensate for that reduction.
In the eyes of today’s consumers, sugar often takes the crown as the most problematic ingredient, with sodium closely following. Many large consumer packaged goods (CPG) companies are reducing sugar levels in response to consumer preferences and are also voluntarily lowering sodium in line with the FDA’s proposed standards for the food industry. Yet, paradoxically, saturated fat levels frequently remain high.
With a growing number of consumers striving to eat healthier, one might wonder why food producers don’t simply eliminate salt, sugar, and fat entirely to craft genuinely nutritious products. The reality is that food scientists rely on at least one of these three pillars to ensure products remain flavorful and cost-effective. Ryan Dolan, the chief operating officer of PTM Food Consulting, likens product nutrition to a pie chart. If you reduce the portions of sodium and sugar, another portion must be enlarged to compensate for the loss. When cutting back on just one ingredient, the change is less noticeable; however, reducing two means another ingredient will need to increase significantly.
Industry insiders cited in a recent Washington Post article were not surprised by the government’s latest findings, attributing them to standard practices within the industry. It remains to be seen whether consumers will start to notice the heightened levels of saturated fats in their favorite processed items. Should saturated fats become the next targeted ingredient, we can expect more reformulations, which may lead to an increase in either sugar or salt.
Interestingly, saturated fats are now often viewed as the lesser of the three evils. Recent studies have cast doubt on the direct connection between saturated fats and heart disease, despite the American Heart Association advocating for a diet rich in healthier fats. While no one claims that saturated fats are beneficial, consumer concern over fat content has diminished. More than half of the global population now prioritizes checking labels for sugar content first, making it logical for manufacturers to shift their focus accordingly.
As we move further into the 21st century, the demand for ingredients like calcium citrate and vitamin D3 is growing, emphasizing the importance of nutritional balance. Manufacturers are likely to respond to this trend, potentially reformulating products to include these beneficial components while still grappling with the challenges presented by the traditional pillars of processed food.