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- W3133072387 abstract "Aim: Publichealth professionals focus on both downstream (individual) and upstream(population-level) interventions to reduce sodium consumption and preventsodium-related chronic diseases. Effective upstream interventions specifically aimedat reducing dietary sodium intake include the implementation of comprehensivenutrition standards that restrict the amount of sodium contained in foods available for purchase. The aim of this work was to identifysought-after foods that did not meet the Philadelphia Nutrition Standards’sodium limits and reformulate those foods to be standards-compliant andconsumer-acceptable. Subject and Methods: Two foods were reformulatedfor compliancy with the PhiladelphiaNutrition Standards’ sodium limits and consumer acceptability: the hoagie rolland soft pretzel. Reformulation included sensory testing and engaging potentialmanufacturing partners to investigate products’ commercial potential. Results: While hoagie roll reformulation led to a local company manufacturing andselling the reformulated product, soft pretzelreformulation stalled due to lack of consumer acceptability of the reformulatedproduct. Salt contributes desirable characteristics in the texture, taste, andappearance of the soft pretzel, the absence of which consumers foundunacceptable. Conclusion: Product reformulation holds great potential tocreate lower-sodium foods that otherwise have all of the characteristics of thehigher-sodium “original” products but requires anunderstanding of the role of salt in productrecipes. Reducing salt without considering its multiple functions in food mayresult in a product that is unacceptable or even unsafe. A simple four-steptool can help public health practitioners evaluate the extent to which productsare suitable for reformulation." @default.
- W3133072387 created "2021-03-01" @default.
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- W3133072387 date "2021-02-09" @default.
- W3133072387 modified "2023-09-23" @default.
- W3133072387 title "“No Need to Get Salty” Or Is There? Sodium Functionality as a Consideration in Nutrition Public Health Policy" @default.
- W3133072387 doi "https://doi.org/10.4236/fns.2021.122012" @default.
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