AMI: Sodium reduction must be safe, voluntary

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The American Meat Institute (AMI) submitted comments in response to the Food Safety and Inspection Service (FSIS) notice entitled, "Approaches to Reducing Sodium Consumption; Establishment of Dockets; Request for Comments, Data, and Information." The notice appeared in the Federal Register of Sept. 15, 2011.

AMI stressed that sodium reduction initiatives be voluntary and do not compromise the safety of meat and poultry products. Sodium plays a critical role in the production of meat products to improve the flavor, texture and safety of those products, according to AMI’s comments.

“Reducing sodium is not as simple as adding less and sending the product to market. The meat and poultry industry must ensure that there are no unintended food safety consequences to product reformulation, while still meeting consumer flavor and quality expectations.”

The comments as submitted are available online.

Source: AMI

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