10-Step Guide to Reducing Sodiumin Food & Beverage Products
In advance of changing regulations thatcould limit the amount of sodium used inprocessed food, manufacturers shouldbe proa...
The right product can help reduce,replace or eliminate salt, lowering theoverall sodium content in your food orbeverage pr...
Salt plays an important role in creatinghigh-quality foods and a thoughtfulapproach must be taken to ensure anychanges to ...
1. Identification• Identify your goals, objectives and target audiences.• What are the motives for developing a reduced so...
2. Know Your Competition• Evaluate the competitivelandscape.• Will you be first-to-market with yournew product?• What redu...
3. Understand Sources of Sodium• Identify natural sources of sodium in yourproduct, such as:– Animal by-products– Certain ...
4. Set Targets for Sodium Reduction• Set realistic targets.• Can a target be reached withoutsignificant compromise of prod...
5. Assess Your Sodium-Reduction OptionsWill you:• Reduce the amount of salt addedto the product formula?• Replace some or ...
6. Consider the Pros and Cons• Will the solution alter the tasteappeal of the product?• Will buying behaviors be affected?...
7. Test, Test, Test• Test beyond the lab with consumersto ensure product has retained keysensory qualities.• Evaluate cons...
8. Determine How toPresent the Introduction• Should the reduced sodium formulation bepositioned as a new product or as are...
9. Evaluate Your Success• Did your product introduction meetor exceed sales goals?• Is your positioning accurate for youra...
10. Modify as Needed• Monitor the consumer response tothe product.• Watch trends to ensure productsatisfies the needs of t...
Through careful evaluation of these steps,a successful sodium reduction strategycan be developed.15©2013 Cargill, Inc.
The type of salt matters.And partnering with Cargill can provideinnovative concepts for the creation ofsodium-reduced prod...
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10 Step Guide to Reducing Sodium in Food & Beverage Products

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10 Step Guide to Reducing Sodium in Food & Beverage Products

  1. 1. 10-Step Guide to Reducing Sodiumin Food & Beverage Products
  2. 2. In advance of changing regulations thatcould limit the amount of sodium used inprocessed food, manufacturers shouldbe proactive in considering possiblesodium reduction strategies.2©2013 Cargill, Inc.
  3. 3. The right product can help reduce,replace or eliminate salt, lowering theoverall sodium content in your food orbeverage product without affectingconsumer appeal.3©2013 Cargill, Inc.
  4. 4. Salt plays an important role in creatinghigh-quality foods and a thoughtfulapproach must be taken to ensure anychanges to your product are met withconsumer satisfaction.Consider the following steps to determinethe best solution for your business.4©2013 Cargill, Inc.
  5. 5. 1. Identification• Identify your goals, objectives and target audiences.• What are the motives for developing a reduced sodium product?• What are the expected sales and market share goals?• Will a low-sodium product provide new market opportunities?5©2013 Cargill, Inc.
  6. 6. 2. Know Your Competition• Evaluate the competitivelandscape.• Will you be first-to-market with yournew product?• What reduced-sodium levels haveyour competitors achieved?• What is the position and price ofcompeting products?• How is your product different?6©2013 Cargill, Inc.
  7. 7. 3. Understand Sources of Sodium• Identify natural sources of sodium in yourproduct, such as:– Animal by-products– Certain plants• Consider additional ingredients thatcontain sodium:– Sodium nitrate– Sodium benzoate– Sodium bicarbonate• Is sodium added at your facility or throughyour supplier?• All of these factors should be consideredin your plans.©2013 Cargill, Inc. 7
  8. 8. 4. Set Targets for Sodium Reduction• Set realistic targets.• Can a target be reached withoutsignificant compromise of product?• Do you want to make a healthclaim?– Sodium Free: 5 MG or less of sodiumper serving– Very Low Sodium: 35 MG or less– Low Sodium: 140 MG or less– Reduced Sodium: Normal level reducedby at least 25%– Unsalted or no salt added: only naturallyoccurring sodium, none added duringprocessing©2013 Cargill, Inc. 8In order to make any of the above claims, a manufacturer must fully comply with the requirements set forth within the U.S. Food and Drug Administration’s (FDA’s) Title 21 of theCode of Federal Regulations (CFR) Part 101, Subpart D, Section 101.61 Nutrient content claims for the sodium content of foods, which are published on FDA’s website.
  9. 9. 5. Assess Your Sodium-Reduction OptionsWill you:• Reduce the amount of salt addedto the product formula?• Replace some or all salt with a saltsubstitute?• Change sodium-containingingredients to non-sodiumversions?©2013 Cargill, Inc. 9
  10. 10. 6. Consider the Pros and Cons• Will the solution alter the tasteappeal of the product?• Will buying behaviors be affected?• Will shelf life be compromised?• Will equipment be replaced toimplement the new formulation?• Will consumers pay more for areduced-sodium product?©2013 Cargill, Inc. 10
  11. 11. 7. Test, Test, Test• Test beyond the lab with consumersto ensure product has retained keysensory qualities.• Evaluate consumer acceptabilitylevels with reduced sodium claim.• Test advertising and marketingefforts to see how consumers reactto your messages and claims.©2013 Cargill, Inc. 11
  12. 12. 8. Determine How toPresent the Introduction• Should the reduced sodium formulation bepositioned as a new product or as areintroduction of a current product?• Will you mention the reduction?• Are you making a health claim?• Answers to these questions will help determinehow to present your product.©2013 Cargill, Inc. 12?
  13. 13. 9. Evaluate Your Success• Did your product introduction meetor exceed sales goals?• Is your positioning accurate for youraudience?• Measure entire effort and assessresults in terms of changedperceptions and desired purchasebehavior.©2013 Cargill, Inc. 13
  14. 14. 10. Modify as Needed• Monitor the consumer response tothe product.• Watch trends to ensure productsatisfies the needs of the target.• Track competitors and emergingnutritional recommendations.• Identify unanticipated reactions andmake needed refinements.©2013 Cargill, Inc. 14
  15. 15. Through careful evaluation of these steps,a successful sodium reduction strategycan be developed.15©2013 Cargill, Inc.
  16. 16. The type of salt matters.And partnering with Cargill can provideinnovative concepts for the creation ofsodium-reduced products.

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