New Nutrition Facts Panel to Highlight Potassium
In an effort to recognize the value of increasing potassium in American diets, the Food and Drug Administration (FDA) will require potassium amounts to be listed on the Nutrition Facts Panel as well as benchmarks to identify products as a “good source” or “excellent source” of potassium.
Potassium – The Newest Addition on the Nutrition Facts Panel
Starting January 1, 2020, food manufacturers will be required by the FDA to include potassium on their Nutrition Facts Panels.(1, 2) Previously, this information about potassium was optional on food labels, except for instances where a potassium claim is made. This is good news for American consumers, some estimates say up to 98% of whom likely don’t get enough potassium.(3) This shortcoming in our diets is problematic, since potassium – an essential human nutrient – can, among other benefits, help lower blood pressure, help reduce risk of heart disease and strokes, and help with nerve and muscle function.(4)
The FDA had previously set the Daily Value (DV) for potassium at 3,000 milligrams (mg) per day, despite scientific guidance by health experts and advocacy groups, such as the American Heart Association and the Institute of Medicine, who recommend an average daily intake of potassium at 4,700 mg. (2, 5) As it stands today, the actual average daily consumption of potassium in the United States is around 2,800 mg. Though this is not much lower than the established DV by the FDA, this means the average daily consumption is significantly lower than what public health experts advise. (6)
Claiming “Good Source” & “Excellent Source” of Potassium
There may be a greater incentive for food companies to increase the amount of potassium in their packaged food products in order to gain a new nutrient claim. Witty Brathwaite, Senior Regulatory and Toxicology Scientist at Cargill, explained, “Alternatively, those products that are currently making the nutrient claim may fall short of the definition for ‘good source’ and ‘excellent source’ with the upcoming changes to the nutrition facts labeling that include higher Daily Value for potassium.” According to FDA regulations, in order to claim a “good source of potassium” a food or beverage product must contain between 10% and 19% of the Daily Value per Reference Amount Customarily Consumed (RACC). For products to be able to qualify for an “excellent source” claim, they must contain 20% of the daily value per RACC or greater (2).
Potassium Chloride Can Reduce Sodium Consumption and Help Improve Public Health
In recent years, food manufacturers have already assessed these market trends and, as a result, have been launching more and more products with higher levels of potassium. (7) One attractive solution that companies are leveraging is potassium chloride. Salt is an ingredient that’s extremely difficult to replace in foods due to its functional and sensory benefits, though many manufacturers are looking to decrease sodium levels. Janice Johnson, Research Development Manager at Cargill, affirms that the science of reducing sodium isn’t so simple. “It [sodium] does these many things that no [other] single ingredient can do completely,” Johnson exclaims, “The next closest [ingredient with similar functionality] is potassium chloride.” The potential of this up and coming solution is exciting industry leaders, nutrition experts, and consumers alike. Hans Lienesch, a packaged foods critic, was among one of the many influencers recruited to provide sensory testing for a potassium chloride product. “Not only is it knocking out a whole bunch of sodium and replacing it with potassium,” Lienesch remarked in an interview, “…it’s making the food more savory. That just sold me right there.” Lienesch went one step further, recommending potassium chloride to all of his company contacts in the packaged foods industry.(8)
Cargill, one of the world’s largest food ingredient providers and a recognized leader in the food processing industry, has a long history in the potassium chloride business. As sodium reduction trends rise, Cargill has anticipated the increased demand for potassium chloride and invested in a new facility dedicated to potassium chloride production. This addition makes Cargill the only major food ingredient company in the U.S. with deep enough food knowledge to launch a domestic food-grade potassium chloride plant.(9) Cargill’s Potassium Pro® Potassium Chloride can help provide sodium reduction and potassium enrichment in a wide range of food processing applications. Potassium chloride offers better functionality than any other salt replacers, so manufacturers can ensure the same great taste, texture, and shelf life of their foods, all while reducing sodium up to 50%. (10) And going well beyond the standards of high purity salt, Potassium Pro® Potassium Chloride meets USDA, FDA, Food Chemicals CODEX guidelines for food use (verified food-grade), and is also certified Kosher for Passover (OU-P) by the Orthodox Union, and contains no animals products or byproducts.
By integrating Potassium Pro® Potassium Chloride into existing food processing product lines, companies can now come closer to claiming a “good source” or “excellent source” of potassium on their front of package.
- https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm#dates
- http://www.bakingbusiness.com/articles/news_home/Regulatory/2016/09/FDA_places_added_emphasis_on_p.aspx?ID=%7BD8EBD153-4174-49C6-A9B1-9FB8C3B3FB20%7D&cck=1
- https://nutritionfacts.org/2013/05/23/98-of-american-diets-potassium-deficient/
- Today’s Dietitian; Increasing Dietary Potassium, 2012. http://www.todaysdietitian.com/newarchives/121112p50.shtml
- https://www.theguardian.com/society/2017/nov/23/experts-urge-use-of-salt-alternative-in-food-products
- American Heart Association. https://sodiumbreakup.heart.org/a_primer_on_potassium
- Innova Market Insights
- https://www.npr.org/sections/thesalt/2016/08/04/486960237/when-food-firms-cut-the-salt-what-do-they-put-in-instead
- https://www.cargill.com/2017/cargill-investing-in-potassium-chloride-facility
- https://www.foodprocessing.com/articles/2012/potassium-chloride-improves-aftertaste/