Sodium reduction efforts by the Canadian food industry : Efforts de réduction du sodium entrepris par l'industrie alimentaire canadienne

Canada’s Sodium Reduction Strategy In 2007, Health Canada announced the establishment of a multi-stakeholder Sodium Working Group (SWG) to develop a population health strategy to reduce the sodium content of the diets of Canadians. [...] The Role of Sodium and Salt in Food Significantly lowering the level of sodium in processed foods is not a straightforward task because sodium is a component of many common ingredients. [...] Industry Perspective Recognizing that the successful reduction of sodium in processed foods is complex, AAFC was interested in collecting information on the progress Canadian companies were making with their sodium reduction efforts, the strategies they used to lower sodium, the various challenges they faced and the business impacts of their efforts. [...] Most also had taken steps to reduce the level of sodium in their products: Thirty of the 40 manufacturers/retailers surveyed had products that met the draft sodium targets.4 Of those, 10 estimated having reduced the sodium content of between one quarter and three quarters of their products to meet the draft sodium target levels. [...] Sodium Reduction Efforts by the Canadian Food Industry 3 February 2013 The survey and the case study revealed that, once the decision to reduce the sodium level of a product had been made, companies engaged a wide range of resources, including product development, marketing, sales, production and regulatory personnel.