Salt Reduction ? A market and technical review of global initiatives, actions and challenges for the food industry — Aarkstore Enterprise

It is well documented that we eat too much salt. Among the populations of most countries, processed foods account for at least 75% of the daily salt intake, the remainder being added by the consumer. After reviewing the literature on the effect that overconsumption of salt has on human health, the World Health Organisation has recommended that salt intake should not exceed 5-6g/day.

Preferences for salty taste depend on the individual’s habitual salt intake and can change across the age span. The preference is not hereditary and the environment has a strong influence on the preference, influenced by the salt concentration in the foods we consume. This suggests that there are ways in which manufacturers can address the issue in attempt to reduce salt consumer intake without losing their custom. All sectors of the food industry – retailers, manufacturers, trade associations, caterers and suppliers to the catering industry – have responded positively to calls to reduce salt, with major changes proposed in all the main food sectors for which salt reduction is relevant. However, there are specific technical challenges in reducing salt, since salt performs functions other than flavouring.

Leatherhead’s new report on Salt Reduction will discuss these challenges highlighting the activities of some of the major players in salt reduction. New developments in the area of salt replacers will be addressed as well as new product launches on a low/no salt or sodium platform.

Table of Contents :

1. Executive Summary
2. Introduction
3. Salt Consumption in Context

3.1 Salt Reduction Messages

3.2 Consumer Attitudes
4. Consumer Segmentation

4.1 Gender

4.2 Culture

4.3 Blood Pressure

4.4 Other segmenting factors
5. Perception of Salt

5.1 Sea Salt

5.2 Acid

5.3 Complexity of Foods
6. Salt Sensitivity

6.1 Salt Sensitivity and Age
7. Liking of Salt

7.1 Influence of Diet

7.2 Influence by Age
8. Technical Aspects of Salt Reduction

8.1 Salt Replacement Ingredients

8.1.1 Potassium Chloride

8.1.2 Potassium Lactate

8.1.3 Magnesium Sulphate

8.2 Salt Enhancers

8.2.1 Amino Acids

8.2.2 Monosodium Glutamate

8.2.3 Trehalose

8.2.4 Yeast Technology

8.3 Physically Modifying Sodium Chloride

8.4 Flavour Technology

8.5 Effect of Other Ingredients on Saltiness Perception

8.6 Technical Challenges in Achieving Salt Reduction Targets

8.6.1 Bakery

8.6.2 Meat

8.6.3 Snacks

8.7 Other Technologies and the Future

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