SECAUCUS, N.J.—As consumer interest in health and nutrition continues to rise, so does the demand for lower sodium products. In a presentation at SupplySide East, Mariano Gascon, Wixon, noted how mainstream media coverage of the link between hypertension and excess sodium intake has pushed many Americans to question their salt intake, particularly via processed foods.
To meet the need, the processed food industry has introduced an increasing number of low-sodium options, many of which are topping the charts on sales of new products. Gascon used Campbell’s as a case study, noting low-sodium soup sales are outpacing the sales growth of other divisions, underscoring continued consumer demand. That said, she noted there are challenges in formulation to deliver great taste without sodium; ingredients such as umami taste or salty taste often come with their own concerns, while taste modifiers may open the doors to new product development.
