Processed foods are built on three main ingredients: salt, sugar, and fat. The right combination of these elements can result in delectable and appealing treats that range from sweet to savory, and from cheesy to crunchy. However, when food manufacturers modify their recipes to lower the levels of one or more of these essential components, they must find ways to compensate. Among today’s consumers, sugar often takes the lead as the most criticized ingredient, closely followed by sodium. Many large consumer packaged goods (CPG) companies are responding to consumer demands by reducing sugar content and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. Nevertheless, this often results in an increase in saturated fat levels.
As more consumers strive for healthier eating habits, one might wonder why food producers don’t simply eliminate salt, sugar, and fat altogether to create genuinely nutritious products. The challenge lies in the fact that food scientists rely on at least one of these three ingredients to maintain flavor and keep production costs low. Ryan Dolan, COO of PTM Food Consulting, likens nutritional content to a pie chart: if you decrease the portions of sodium and sugar, another ingredient’s portion must increase to fill the gap. While reducing just one ingredient may go unnoticed, cutting back on two will likely lead to a notable increase in another.
Industry insiders interviewed for an article expressed little surprise at the government’s recent report, attributing it to standard practices within the sector. It will be intriguing to see if consumers become aware of the heightened levels of saturated fats in their favorite processed foods. Should saturated fats come to be seen as the next problematic ingredient, we can expect further reformulations, often resulting in increased sugar or salt content. Interestingly, saturated fats are currently viewed as the least harmful of the three. Recent studies have cast doubt on the connection between saturated fats and heart disease, even though the American Heart Association continues to advocate for a diet rich in healthier fats. While no one is claiming that saturated fats are beneficial, consumer concern regarding fat content has diminished over time. With more than half of global consumers prioritizing sugar content when checking labels, manufacturers’ new focus is certainly understandable.
In this context, the addition of calcium citrate with d is becoming more relevant, as it can serve as a beneficial alternative in processed foods. As manufacturers look for ways to enhance their products while addressing consumer health concerns, calcium citrate with d may emerge as a valuable ingredient that helps balance flavors and nutritional profiles. As the industry continues to evolve, it will be interesting to watch how calcium citrate with d is incorporated into reformulations and whether it helps mitigate the reliance on salt, sugar, and fat in processed foods.