nissangirl74 wrote:
Question to the Expert!
I have been reading nutritional labels, concentrating mainly on sugar, fat, and sodium levels. Why is that that something that is lower in fat than "the original" is higher in sodium?
You've got a very watchful eye! Most consumers won't pick up on that!
The simple and most common answer; taste. Fat tastes good, and we all know that. Its hard wired in our primal brain. When the manufacturer takes out or reduces what tastes best in their product, they have to compensate with more flavor so that the consumer still finds it as a suitable replacement for the original. All to often, it is salt. The second half of this explanation is that salt is also the cheapest (in 98% of cases) flavor agent that a company can use to formulate (or in this case, reformulate) their products.I found this out by accident by asking for a "reduced sodium batter" from one of my suppliers. Much to my surprise, the cost went up a penny per pound! I politely asked "WTF?" and it was explained to me as I wrote it above. So, to sum it up, sodium going up can be inversely related to reduced fat for taste and cost reasons. That, and most people don't bother to look past that front panel blurb like you have.
A fun tidbit since I'm thinking about fat and duping the customer...Do you remember Snackwells? The "reduced fat" cookie? Well, everyone thought they were wonderful because they had less fat than leading brands, which of course means that you can eat more of them. So here these idiots are, buying into a stupid marketing scheme, thinking that because they ate Snackwells Cookies, they could house a whole row in a sitting. I remember reading a study in school from a nutritional journal about how people will eat more of a "reduced, low, or less" item because it gives them the illusion that they are doing something good or something they perceive as healthy for themselves. When, in all actuality, they've actually consumed MORE than what the original version had in it!!!