Responding to growing concerns around sodium.
Sodium has become one of the leading challenges faced by the foodservice industry as research continues to show the negative side effects of excess sodium on health and wellness. This has led to more concerns from consumers about how much sodium they intake whether it’s in the lunchroom, at a restaurant or at home.
At Marzetti Foodservice, we constantly evaluate the sodium levels in our products and work to reduce where necessary to meet customers’ needs. It’s about finding the balance between health and the need to keep the quality and integrity of our products top of mind.
Sodium will continue to be a major health topic among industry professionals and consumers alike, which means foodservice businesses should respond. No single solution will make the problem go away. It requires a combination of efforts, such as:
- Reducing portions on sodium-rich dishes, so people are able to eat what they want but in more health-focused quantities.
- Use alternative seasonings and spices with reduced salt.
- Explore alternative flavor profiles, such as acidic, sweet and even pungent.
- Use fruits and vegetables to fill the plates of dishes otherwise high in sodium.
Sodium intake is a major health topic among industry professionals and consumers today. Consumers are becoming more aware than ever, which is why foodservice businesses should respond to this growing concern. With more and more consumers becoming health-conscious comes the need to offer fresher, whole menu items.