This is Worth Your Salt

In an effort to decrease the incidences of heart disease and stroke in the US, public health agencies are requesting voluntary compliance with the reduction of salt content in restaurant and processed foods.

In typical NYC trendsetting fashion, the campaign is being championed by NYC Mayor Michael Bloomberg and NYC Health Department Officials. This massive collaboration with public health agencies, health organizations and food industry leaders has been in the works since 2005.

The initiative aims at cutting salt intake by "at least 20 percent over five years" and is modeled from a plan currently being carried out in Britain. Other countries on board with their own programs include Ireland, France, Australia, New Zealand, and Finland.

According to an article concerning the salt initiative,

"The prospect of government intervention bothers some, and some critics note that not everyone is sensitive to salt."

Still, others feel that this intervention is the responsibility of public health agencies.

Regardless, when the public speaks, big business listens.

Many food manufacturers have agreed and are voluntarily working on strategies to accommodate the change in product formulations. Campbell's Soup, for example, already plans to offer more than 90 lower sodium soups by fall of this year, including their famous tomato soup.

So don't take this with a grain of salt... we've already seen the reformation with trans-fats.

It may be wise to start evaluating how this salt measure may affect business, especially if salt is a major player in your manufacturing or distributing company.