Food industry is changing and we are here for the challenge. Read the latest news on the industry.
FDA Proposes New “Healthy” Label Guidelines
The FDA has announced proposed updates to the definition of “healthy” for food labeling, reflecting current nutritional science and dietary guidelines. The new criteria emphasize the importance of reducing sodium levels in products, aligning with consumer demand for healthier food options. This shift encourages manufacturers to reformulate recipes to meet these standards, promoting transparency and informed choices for consumers.
The Heart Health Issue Nearly 1 in 5 People Don’t Know They Have, According to Cardiologists
Nearly 1 in 5 Americans experience a form of heart disease, a condition significantly influenced by sodium intake. As consumers become increasingly aware of the health risks associated with high sodium consumption, it’s imperative for food manufacturers to respond. This underscores the importance of reformulating products to reduce sodium levels while maintaining flavor. By offering healthier options, we can contribute to better heart health and overall well-being for consumers.
Sodium reduction in food supply
The FDA has reaffirmed its commitment to reducing sodium levels across the food supply with a new initiative aimed at improving public health. This important action highlights the urgent need for food manufacturers to innovate and reformulate their products. By adopting sodium reduction strategies, companies not only enhance consumer health but also strengthen their market appeal.
Bagged snacks 2024: soggy snacks find price hikes and HFSS reformulation hard going
As HFSS (High in Fat, Sugar, and Salt) restrictions become increasingly common worldwide, food manufacturers face significant challenges in adapting to new regulations. Snack manufactures can stay ahead of the curve by exploring reformulation strategies, such as MicroSalt®, that meet these evolving consumer demands and regulations.
