At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.
In light of rising obesity rates and other diet-related health problems, the food industry is feeling pressure from policy makers and consumers to make healthier products - and industry continues to develop innovative ingredient solutions.
Sodium reduction was a particularly hot topic at the show, and although food makers have been making efforts in this area for several years, Crane said that sodium reduction is set to be "the next big thing" for the food industry in 2010.
Crane is also executive chef at Kraft Foods Global Culinary Center of Excellence. Just last week, Kraft announced a pledge to cut sodium in its products by an average of ten percent over the next two years.