Health Canada requests feedback on sodium targets

In response to the Sodium Working Group (SWG)’s recommendations issued in its final report, Sodium Reduction Strategy for Canada, Health Canada has been working to establish sodium reduction targets for foods sold in Canada.

According to Health Canada, setting targets for sodium content in foods is complex since the role and function of salt, and other sodium-containing additives and ingredients, vary depending on the nature of the food. As such, they are seeking feedback to ensure that the proposed targets are substantive and realistic, thereby achieving the public health goal of reducing dietary sodium intakes while taking into account potential technical or transitional issues.

The consultation is posted on their website at http://www.hc-sc.gc.ca/fn-an/consult/2011-sodium/consultation-eng.php . The deadline for submissions is January 31, 2011.

Health Canada also held a webinar which provided an overview of the proposed targets. The webinar will be available for 12 months to view. Following the webinar, representatives from Health Canada will also be available to meet upon request during the month of January – either by teleconference or in person in Ottawa – to discuss issues related to the draft targets. Please send meeting requests to sodium@hc-sc.gc.ca.

14 foods that deliver research-documented benefits to health

Washington, Jan 16 : Trying to incorporate more nutritious foods into your diet? An article in the January issue of a magazine from the Institute of Food Technology has listed 14 foods that deliver research-documented benefits to health. via 14 foods that deliver research-documented benefits to health.

FOODTECH Canada’s food technology centres help companies to incorporate these (and other) healthful ingredients into their products.

Reducing sodium

The new year often heralds the desire to eat healthier, and for some people this may include reducing salt from their diets.  Currently, a lot of effort is underway to help people cut down on their sodium consumption.  Recently, Health Canada published a sodium reduction strategy for Canada, outlining various reduction scenarios. These include actions for individual consumers as well as the food industry to voluntarily reduce sodium in processed foods sold at retail and foodservice establishments. The Sodium Working Group (which crafted the report) goes so far as to recommend that federal, provincial and territorial governments provide adequate funding to support the successful implementation of the Sodium Reduction Strategy. 

One way government has responded is with the NSERC Industry Partnership program, with a focus on funding industry led research that will lead to reduced sodium foods. This could include research looking at ways to mitigate negative quality and safety impacts from reducing, eliminating or altering the sodium content of ingredients and finished foods. Other efforts include food centres with staff focussed on helping companies reduce or replace salt (and other less healthful ingredients and/or include more healthful ingredients). A report, coordinated by provincial food associations and a food technology centre, has been published offering reformulations for various prepared foods.  

Researchers in universities and food technology centres continue to work with companies to reformulate their products, while ensuring quality and safety are not compromised. If successful, a significant question to be fully answered is – will consumers like it? Many of the targets are based loosely on reductions from other jurisdictions, including the UK. It is certainly fair for companies to ask if our palates are able to make the changes that are recommended for the Canadian diet. While there are sodium reduced foods in the marketplace (some notably for awhile), there doesn’t appear to be a lot of information about overall acceptance. We’re curious about the consumer response. What is your experience?