Report Highlights Reduced-Sodium Trend

A new report, Market Trend: Low, Reduced or No Sodium or Salt Foods and Beverages in the U.S., from Packaged Facts highlights the developing trend in reducing or eliminating sodium in a range of foods, including beverages, condiments, dairy, grains/snacks, meat/fish/entrées, soups, and canned vegetables. As noted in todays press release, Packaged Facts estimates traditional supermarkets, with at least $2 million in annual sales, accounted for 75% of all sodium-content-claim foods and beverages in 2007.

Health concerns top the list of reasons why some types of consumer packaged goods are heading in this direction. Health and wellness are major forces in todays marketplace and are having a significant impact on consumer-purchase behavior in most food and beverage categories, including sodium-content products. said Tatjana Meerman, publisher, Packaged Facts. In addition to low- and no-sodium claims, expect to see salt substitutes and salt-enhancing products making a powerful move to the market to combat the high sodium levels in our foods.

At the recent Focus on the Future conference, David Sprinkle, research director, MarketResearch.com, noted that sales of functional, fortified and inherently healthy foods and beverages are predicted to hit $35.6 billion in U.S. sales by 2010, up from $27.8 billion in 2007.

Sprinkle also reported on findings from a Simmons Market Research Bureau survey, taken in spring 2007, that found 18% of U.S. adults have suffered from hypertension in the last year; for adults over the age of 45, that number jumps to 30%. People suffering from high blood pressure are often advised to reduce dietary sodium levels.

Late last year, FDA held a hearing in response to requests that the agency revoke the GRAS status of salt. In the wake of that hearing, FDA is accepting comments through March 2008 on possible methods of reducing sodium levels in foods. For more information, visit the federal regulations portal page on this subject.