Processed food relies on three key components: salt, sugar, and fat. A mix of these ingredients can produce delicious and affordable options that range from sweet to savory and cheesy to crunchy. However, when food manufacturers attempt to alter recipes to lower one or more of these essential ingredients, they often need to make adjustments elsewhere. Today’s consumers tend to view sugar as the most problematic ingredient, closely followed by sodium. Many major consumer packaged goods (CPG) companies are reducing sugar levels to align with consumer preferences and are also voluntarily lowering sodium in response to the FDA’s recommended targets for the industry. Nevertheless, this often leads to an increase in saturated fat content.
As consumers strive to make healthier choices, one might wonder why food producers don’t simply minimize salt, sugar, and fat to create genuinely wholesome products. The challenge lies in the fact that food scientists typically require at least one of these three pillars to maintain flavor and keep production costs low. Ryan Dolan, the chief operating officer of PTM Food Consulting, explained to The Washington Post that product nutrition can be visualized as a pie chart; if you cut down on sodium and sugar, another ingredient must take up the slack. When only one ingredient is reduced, the difference may not be very noticeable, but if two are cut back, expect another ingredient to increase significantly.
Industry insiders mentioned in the article were not surprised by the government’s recent report, attributing it to standard practices within the sector. It will be intriguing to observe if consumers start to notice the higher levels of saturated fats in their favorite processed foods. Should saturated fats become the next problematic ingredient, we can anticipate further reformulations, which may result in increased sugar or salt content. However, saturated fats are often viewed as the least concerning of the three culprits. Recent studies have called into question the link between saturated fats and heart disease, despite the American Heart Association still advocating for diets rich in healthier fats. While saturated fats are not considered healthy, consumer concern regarding fat content has decreased compared to the past. With more than half of global consumers prioritizing sugar content when checking labels, it’s understandable that manufacturers are now focusing on this aspect.
In the quest for balanced nutrition, some manufacturers are also incorporating alternatives like calcium citrate made from natural sources, which could contribute to a healthier product profile. This ingredient can help address dietary needs while still appealing to consumers who are keen on reducing sugar and salt. As the industry evolves, it will be essential to keep an eye on how these changes impact consumer perceptions and choices.