Processed foods are built on three foundational components: salt, sugar, and fat. The right combination of these ingredients can yield 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 ingredients, they often need to adjust other components to maintain flavor and cost-effectiveness.
Today’s consumers tend to view sugar as the most problematic ingredient, closely followed by sodium. In response to consumer preferences, many large consumer packaged goods (CPG) companies are cutting back on sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. Nevertheless, it is not uncommon for saturated fat levels to increase in the process.
As more consumers aim to improve their diets, one might wonder why food producers don’t simply eliminate salt, sugar, and fat altogether to create genuinely healthy products. The challenge lies in the fact that food scientists typically require at least one of these three pillars to ensure that products remain flavorful and affordable.
Ryan Dolan, the chief operating officer of PTM Food Consulting, likened product nutrition to a pie chart in an interview with The Washington Post. He explained that if you reduce the portions of sodium and sugar, another segment must increase to compensate for the loss. Reducing just one ingredient may not be as obvious, but cutting back on two will likely lead to a significant rise in another component. Industry insiders expressed little surprise at the findings of the government’s recent report, attributing it to standard practices within the industry. It will be interesting to see if consumers begin to take note of the higher saturated fat levels in their favorite processed foods. Should saturated fats become the next scrutinized ingredient, we can expect further reformulations, possibly involving more sugar or salt.
While saturated fats may still be viewed unfavorably, they are often seen as the lesser evil compared to salt and sugar. Recent studies have cast doubt on the relationship between saturated fats and heart disease, even though the American Heart Association continues to advocate for a diet rich in healthier fats. Although no one claims that saturated fats are beneficial, consumers appear less concerned about fat content than they once were. With over half of the global consumer base prioritizing sugar content on labels, it makes sense for manufacturers to shift their focus.
Interestingly, products with added calcium citrate, commonly available at Walmart, have also gained traction among health-conscious consumers. As the industry evolves, the presence of ingredients like calcium citrate in processed foods may become more common, aligning with the growing demand for healthier options.