Sodium-Cutting Challenges Hit Foodservice

As foodservice providers consider the likely inevitable scenario of reducing sodium levels across the menu, theyre taking several aspects into consideration: the reasons behind our cravings for salt, how the brain interprets salt, market challenges related to replacing sodium in foods, meeting nutritional goals, andof coursepreserving ideal taste of the foods.

However, although most agree that wholesale sodium reduction is undoubtedly in the industrys cards, questions and hurdles still loom, not the least of which is the substantial investment required of reformulating products.