Comments on: A Conversation on the Sodium in Our Diet

By: Juanhumberto

Juanhumberto — Wed, 11 Aug 2010 18:51:23 +0000

Using a little bit more numbers, published in different scientific and medical journals, it is better to mention the fact that SALT RAISES ARTERIAL PRESSURE AND CAUSES HYPERTENSION, and 50% of Heart Attacks & 50% of Strokes are due to HYPERTENSION.

It is simple: Too much salt kills you, not now not tomorrow… but kills you slowly

By: Daniel Pellegrom

Daniel Pellegrom — Tue, 10 Aug 2010 01:35:31 +0000

There are differences in sodium levels across markets. This is based on a variety of factors. For example, flavors vary by country so different seasonings have different sodium levels. The levels can vary on unflavored chips as well – consumer tastes can vary greatly across cultures and we are also reliant on regional supply issues and other local considerations

By: NP

NP — Sat, 07 Aug 2010 10:25:09 +0000

Since PepsiCo markets its products in several countries, could you please comment on whether there is variation in the sodium content of specific products across different markets? For instance, does a bag of regular Lays have the same sodium content in India as it would in Canada?

By: Daniel Pellegrom

Daniel Pellegrom — Fri, 06 Aug 2010 20:58:15 +0000

Hello, Greg Yep recently posted in response to your question (http://foodfrontiers.pepsicoblogs.com/2010/08/i...). He has been traveling the last several weeks so this just went up today. Thanks again for reading Food Frontiers.

By: Food Frontiers Blog » In Response to Questions on Sodium and Bringing Products to Market

Fri, 06 Aug 2010 15:21:23 +0000

[...] We continue to get good questions in the comments section of this blog. Recently, we heard from a reader who wanted to know more about using different salt crystal shapes and the steps that need to take place to bring a new food product to market. Those questions can be found here. [...]

By: Daniel Pellegrom

Daniel Pellegrom — Fri, 23 Jul 2010 21:49:08 +0000

Thanks for the good question. I have spoken with the authors of the post and we are working on getting you a response.

By: Perplexed in Peoria

Perplexed in Peoria — Tue, 20 Jul 2010 06:51:37 +0000

I would be interested in hearing about research PepsiCo is doing in this area. For example:

(1). Tell us about your planned trick of using differently shaped salt crystals - apparently to provide a saltier taste without adding dietary sodium.

(2). I've read that it will take you a couple years of additional work before products using this "super salt" appear on the market. Why? I can imagine all sorts of things you might need to research ranging from product shelf life, through worker safety and manufacturing processes. Even if it is not all science, I would be fascinated to learn about all the steps you need to go through to bring a new food product to market.

(3). I know that when I consume a non-diet soft drink, it temporarily suppresses my appetite for additional calories. Is there anything similar with sodium? When I consume a salty snack is my craving for saltiness "satisfied" in any sense? Can spices (garlic, ginger, cinnamon, anise, red pepper) "substitute" for salt in a snack, or do they tend to "demand" saltiness as a complement? Exactly what do we know about these aspects of snack-related taste?

There are all kinds of interesting things you could be telling us. I hope you begin doing so soon.