New products labeled "low" or "reduced" sugar far outnumbered those named "all natural" in Europe last year, a trend that is likely to continue along with an increasingly health conscious public, noted participants at the Salt and Sugar Conference 2008.
Held in Amsterdam in April, this first ever conference of its kind sought to address how sugar and salt intake are linked to health and weight issues. Increased levels of obesity, high blood pressure and cardiovascular diseases in affluent societies have triggered interest in how everyday ingredients like salt and sugar can have a bearing on health. At the same time, consumers are often not willing to sacrifice tastes for healthier options, and products altered for improved nutrition cannot compromise on the taste factor. Salt and sugar are basic flavors in many foods and useful for preservation. To reduce their usage levels, safety aspects and alternative flavors must be considered. And to top that off, effective communication would help consumers understand the facts of healthy eating and make well informed choices.
