Canadians’ health, and the role diet plays, has been a hot topic in the news recently as consumers continue to call for more labeling and transparency in foodservice.
A recent study covered in a story by The Globe and Mail showed that from 2010 to 2013, many Canadian restaurant chains failed to reduce sodium in menu items or even added salt to their dishes. The study found that just 30 percent of food items included in the survey saw salt levels decline in that time period.
In the story, a Restaurants Canada spokesperson emphasized that the industry remains committed to reducing the amount of salt in the food it serves, but it’s a complicated issue, as consumers like the taste of salt.
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