Trend Toward Healthier Processed Foods Presents Technical Challenges For Manufacturers

Processed foods are getting more healthful as they take on more characteristics of natural and organic foods, including reduced sodium and sugar and more good fats and fiber. Driving processed food makers in that direction are several forces: front-of-packaging labeling, government initiatives, physician statements on the links between diet and obesity and diabetes, and rising consumer interest in living a healthier lifestyle. But these trends present technical challenges as food processors struggle, for example, to reduce sodium and sugar content levels, or increase omega-3 fatty acids and fiber content, while maintaining flavor and texture. Campbell’s Soup  says it tested "well over 200 batches" of lower-sodium recipes for its vegetable beef soup without finding any that satisfied consumers.