Reducing Salt While Keeping Food Choices Tasty

9 Jul 2013

Used for thousands of years for both its technological and taste properties, salt has been in the spotlight for many years. For some, like Pierre Meneton from Inserm [the French public research body dedicated to human health] it’s poison: he compares the salt lobby to the tobacco lobby. For others, it’s something to consume in […]

Reducing Salt While Keeping Food Choices Tasty

Used for thousands of years for both its technological and taste properties, salt has been in the spotlight for many years. For some, like Pierre Meneton from Inserm [the French public research body dedicated to human health] it’s poison: he compares the salt lobby to the tobacco lobby. For others, it’s something to consume in moderation. The latter recognize the role that salt consumption can play in certain diseases such as hypertension, with an increased risk of mortality from cardiovascular diseases.

WHO (the World Health Organization) recommends consumption of 5g of salt per day (2g of sodium), which is well below the average consumption (for example, in France salt consumption via processed food is 8.7g for men and 6.7g for women). The main contributors are bakery products, processed meats (ham, sausage and so on) and cheeses that use salt, not only for taste but also for technological reasons (process, preservation etc.).

Ingredient manufacturers offer many ways to reduce levels of sodium in processed foods.

For example, AkzoNobel Salt Specialties and Givaudan have launched Suprasel OneGrain TS-M100, a “one for one” solution that can reduce sodium in processed meat formulation by up to 40%.

Chr. Hansen offers SaltLite, a combination of cultures and coagulant (for texture), which is able to reduce the salt content in cheese by up to 50%. Tate & Lyle has expanded its Soda-Lo (winner of the Innovation Award at HI Europe 2012) with hollow microspheres that reduce the sodium bicarbonate in baked goods by 50%.

The Salins group selected naturally crystallized marine minerals that can reduce the sodium in deli, bakery and cheese applications by 50% while preserving both the taste and technological roles of salt. Mane offers Sense capture, a clean label aromatic solution that replaces salt in many formulations. Nu-Tek Food Science offers Nu-Tek Salt Advanced Potassium Chloride, an ingredient that helps to reduce sodium by 50% without loss of taste.

Related tags

Blogs Innovation

Related news

Clean label comes ahead of brand

Clean label comes ahead of brand

17 Oct 2018

Consumers are now more interested in clean label ingredients instead of product descriptions or the brand name itself, when shopping for new foods and drinks, according to a new global survey – highlighting the ongoing importance of clean label product...

Read more 
Is algae oil about to go mainstream?

Is algae oil about to go mainstream?

11 Oct 2018

Algae oil boasts some impressive nutritional, environmental and functional benefits – and several companies appear to be on the verge of broadening its use. The question remains, will food manufacturers (and consumers) buy it?

Read more 
What does the future hold for sustainable palm oil?

What does the future hold for sustainable palm oil?

3 Oct 2018

PepsiCo has become the latest major company to cut ties with a palm oil supplier because of alleged unethical practices, adding to growing demand for more sustainable production. Can the palm oil industry deliver?

Read more 
Ingredient innovation could give iced coffee a healthy boost

Ingredient innovation could give iced coffee a healthy boost

3 Oct 2018

Iced coffee is the fastest growing segment of the coffee category, and there is huge potential for ingredients with added health benefits to further drive its growth.

Read more 
Creating better texture in dairy alternatives

Creating better texture in dairy alternatives

26 Sep 2018

The market for dairy alternatives continues to rise, but creating appealing, creamy textures that mimic traditional yoghurt or cheese can be a major stumbling block. For suppliers, this challenge has become fertile ground for innovation.

Read more 
Sustainable food is big business

Sustainable food is big business

26 Sep 2018

Sustainability in the food industry has become much more than a buzzword, as companies increasingly realise that it is vital to their long term profitability.

Read more 
Healthy aging: Spotlight on ingredients for joint health

Healthy aging: Spotlight on ingredients for joint health

19 Sep 2018

Glucosamine and chondroitin are commonly used ingredients for healthy joints, but with increased focus on improved mobility as the population ages, other innovative ingredients are gaining ground.

Read more 
Natural health trend boosts demand for botanical flavours

Natural health trend boosts demand for botanical flavours

19 Sep 2018

Herbs, spices and extracts are gaining in popularity as consumers look for natural, recognisable flavours in their foods and drinks.

Read more 
Artisanal trend fuels ingredient innovation

Artisanal trend fuels ingredient innovation

13 Sep 2018

Craft and artisanal food and drink launches have seen a global CAGR of 28% over the past five years, according to Innova Market Insights, and suppliers are responding with investment in authentic, clean label ingredients.

Read more 
Consumer concern over sugar hits new high

Consumer concern over sugar hits new high

6 Sep 2018

Sugar has replaced price as the top concern for UK consumers when buying food, according to a survey from the nation’s Food Standards Agency. Concern about sugar content is similarly high across Europe, so how should food and beverage companies respond...

Read more