GMA Urges More Time for Sodium Reduction
19 Oct 2016 --- The Grocery Manufacturers Association (GMA) has put forward its comments on sodium reduction guidelines as requested by the US Food & Drug Administration - and it wants more time to reformulate products with reduced salt.
In June, the FDA issued proposed guidance on sodium targets and October 17 was the deadline for comments to come in. The GMA has recommended that categories be streamlined and the timeline to meet the short-term reduction goals be extended to at least four years.
“GMA and its member companies are committed to continuing efforts to provide consumers with plenty of choices and have been making strides in reformulating products to provide lower sodium options,” says GMA’s chief science officer.
“Our companies have made more than 30,000 product choice available to consumers between 2002 and 2013 with reduced sodium, calories, sugar and saturated fat, and increased amounts of whole grains, fruits and vegetables. This includes 6,500 products with lower sodium.”
In urging more time for product reformulations, GMA proposes to allow more time so the different functional roles of sodium can be accounted for and claims that extending the timeframe from two to at least four years gives adequate time for reformulation.
GMA stresses the importance of reduced sodium products appealing to consumers and passing the taste test to ensure long-term uptake of healthier options.
“GMA members have been voluntarily lowering the sodium content of products for decades. Early lessons from these initiatives are that most consumers generally reject low-sodium products due to their perceived inferior taste, but that many consumers will over time accept gradual reductions where the change in taste and texture is not discernible,” says the GMA.
“Gradual changes are resource intensive due to the need for relatively small (5 percent to 10 percent) incremental reductions, the critical importance of consumer acceptance studies, and the need to ensure that products are safe under normal conditions of use. In addition, the changes need to be introduced slowly so that consumers have time to adapt to the reformulated products.”
