Salt has long been considered one of the best and most valuable ingredients for food preservation and production.
The white paper “A Strategy for Europe on Overweight, Nutrition and Obesity” published by the European Commission in 2007 changed everything. This led to regulations to lower salt levels in food and drinks.
Salt reduction is now a key industry focus, and has led to the development of new technologies for salt reduction.
What is the industry doing to reduce salt content in food and beverage?
Food and beverage manufacturers are getting inventive to reduce the amount of salt they use in their products.
First, you can reduce your weight gradually.
Sonia Pombo is a registered nutritionist at Action on Salt and the campaign leader for their salt reduction program. She told FoodNavigator that manufacturers are reducing salt levels in processed, packaged, and prepared food.
The consumer is unaware of any changes, so this approach can help maintain sales.
Pombo says that taste buds adapt easily to salt reductions. The changes are not noticed by consumers, so they continue to buy the food that they like.
This is the most cost-effective option.
Pombo says that this is the most efficient way to lower salt levels in products. In many cases, it’s not necessary to use unusual methods or techniques.
Salt substitutes are another common way to reduce salt. The manufacturers are replacing sodium chloride by potassium chloride. The sodium content is reduced while the flavour remains unchanged.
Claudia Selin Batz explains that potassium-enriched salts are also known as salt substitutes or low-sodium sea salts. They contain a salt where sodium chloride has been replaced by potassium chloride. Our research shows that potassium-enriched salts are a good way to both reduce the negative effects of sodium and increase consumption. The taste is very similar to that of regular salt.
New salt alternatives are being developed all the time.
Pombo, from Action on Salt, says that other salt alternatives include micro-granules, which cover a larger surface area on your tongue and give you a more salty flavour for less.
Food and beverage companies are exploring a new way to flavor food by using herbs and spices instead of salt.
Pombo says that adding natural seasonings to food and using better quality ingredients adds complexity and depth, and reduces the need for salt.
This concept can be modified by substituting salt with products like soy sauce. Kikkoman brand soy sauce has advocated this.
A spokesperson from Kikkoman said that using soy sauce instead of salt can reduce the amount of sodium by up to 30%.
Future of Salt Reduction in Food and Beverage
Health organisations say that while many brands of food and beverages have reduced the salt content in their products, a more industry-wide effort is required.
Pombo, from Action on Salt says that although some companies have reduced the amount of salt in their products on a voluntary basis, this is not a widespread or consistent effort across the entire industry. The only way to create a level playing ground and a sustainable food environment is by introducing mandatory regulations.
Not only do health organizations demand reduced-salt foods, but consumers also.
Pombo says that the growing demand from health-conscious consumers for better options is driving manufacturers to innovate.
This is a great way to encourage innovation.
Pombo says that “advancements in taste modulation technology are expected to provide new ways to reduce salt without compromising taste.”
Why do governments target salt reductions in food and drinks?
WHO states that “almost every population consumes too much sodium”. The recommended intake for salt per adult is currently less than 5 grams. The actual intake of salt is more than twice that amount, or 10.78 grams daily.
High-salt intake has been linked to a variety of health problems, such as high blood pressure and increased cardiovascular disease risk, along with gastric cancer, weight gain, Meniere’s, kidney and osteoporosis. Recent studies also link salt consumption to stomach cancers and immune system damage. The WHO also estimates that around 1,89 million deaths are linked with too much salt consumption each year.
A WHO spokesperson said that reducing sodium consumption is a cost-effective way to improve your health and lower the burden from non-communicable disease.
