Although there exists significant knowledge about sodium reduction in foods, this information is scattered across resources with differing levels of detail. In addition, experts with experience in food formulation and/or that have worked to reduce sodium in foods, have knowledge that has not been captured in a publicly available format.

Developing a compendium of tools available, including the possibilities, challenges, and nuances relevant to food product development would be informative across stakeholders with an interest in addressing this persistent public health concern and would promote global harmonization in sodium reduction approaches and achievements.

The intended deliverable for this project is a comprehensive published compendium of tools and considerations for the application of sodium reduction technologies in foods, aligned with the FDA food categories as defined in the draft voluntary guidance, with a level of detail targeted to the needs of the public health community.

Proposals are due May 11, 2020

Access the full Request for Proposals.

This work is supported by the ILSI North America Sodium Committee.