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Restaurant industry supports sodium strategy


July 29, 2010
By Bakers Journal

nutrition_facts_panelJuly 29, 2010, OTTAWA – The Canadian Restaurant and Foodservices
Association (CRFA) has voiced support for the national strategy and recommendations released today by the Sodium
Working Group.

nutrition_facts_panelJuly 29, 2010, OTTAWA – The Canadian Restaurant and Foodservices
Association (CRFA) has voiced support for the national strategy and recommendations released today by the Sodium
Working Group.

“CRFA members are committed
to doing their part to help reduce sodium intake. We look forward to
working with government and our supply chain partners to make this national
action plan a success,” says CRFA vice-president Ron Reaman. “Many restaurant chains are already taking action to reduce sodium as part of a
larger effort to offer healthier choices.”

CRFA has been an active
member of the Sodium Working Group, and supports the three-pronged approach
recommended today: voluntary sodium reduction; ongoing research and
development; and education and awareness.

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“The key is making sure that
consumers accept and enjoy sodium-reduced products and don’t feel the need to
reach for the salt shaker,” says Reaman. “That requires a gradual,
coordinated approach to reducing sodium, accompanied by public education and
ongoing research.”

CRFA has published a
detailed guide to sodium reduction for foodservice operators, available on its
website free of charge at www.crfa.ca.


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