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Practical sodium reduction strategies for food industry

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This is the first blog of the ‘1-2-Taste healthy food product manufacturing in India’ series which addresses the adoption of healthy and clean food label ingredients and much more. In this article we explore how you can reduce sodium effectively in food applications without sacrificing quality.

Decisive question: Should reducing sodium be a key focus in my health food product development?

Sodium, while essential, poses significant health risks when consumed in excess, notably increasing the risk of cardiovascular diseases. Globally, dietary sodium intake consistently exceeds recommended levels, primarily due to its prevalent use in processed foods. 

Recognising this issue, WHO recommended a 30% reduction in sodium consumption by 2025, a target now extended to 2030 due to slow progress. Many nations have launched salt-reduction initiatives, such as public awareness campaigns, reformulation efforts, and front-of-pack nutrition labelling.¹ To monitor these efforts, WHO is using a country-specific sodium scorecard, which is particularly interesting for food developers as it signals the likelihood of tighter policies in the near future that could impact their production.

Some manufacturers have adopted a “health by stealth” approach, making gradual, unnoticed reductions in salt content. However, this method risks compromising product safety and consumer satisfaction with significant salt reductions.

So, how can sodium be effectively reduced in food applications without sacrificing quality? Let’s explore some innovative strategies.

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Key trends in sodium reduction in the indian food industry

Here are the key points on how Indian food manufacturers are scaling up the use of low-sodium salt substitutes in the snacks industry:

  • Replacing sodium chloride with potassium chloride: Food companies are increasingly using potassium chloride as a replacement for a portion of the sodium chloride in snack products. This allows them to reduce sodium content while maintaining similar taste and functionality.
  • Leveraging taste-improving agents: Manufacturers are incorporating various “taste-improving agents” like herbs, spices, and organic acids to mask the bitter or metallic taste associated with high levels of potassium chloride in low-sodium salt substitutes.
  • Reformulating recipes: Snack brands are proactively reformulating their product recipes to use lower-sodium salt alternatives, often targeting a 25-50% reduction in sodium compared to regular salt.
  • Improving labelling and transparency: There is a focus on providing clear and transparent labelling about the sodium and potassium content of low-sodium salt substitutes to educate consumers.
  • Addressing cost barriers: Since low-sodium salts are more expensive than regular salt, food companies may require subsidies or increase prices to make the switch and absorb the higher ingredient costs.
  • Aligning with regulatory targets: The Indian government’s goal of a 30% reduction in population sodium intake by 2025 is driving snack and other manufacturers to prioritise sodium reduction strategies like low-sodium salt substitutes.

Overall, the Indian snacks industry is actively adopting low-sodium salt alternatives as a key approach to meet consumer demand for healthier options and align with national sodium reduction targets, though cost remains a barrier to wider adoption.

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Ingredient substitution

One of the most effective strategies for sodium reduction is ingredient substitution. This method involves replacing sodium chloride with alternative salts that can replicate its functional properties while reducing overall sodium content.

Potassium salt is a versatile substitute for sodium chloride and can be used across various food categories, including bakery, meat, sauces, snacks, and beverages. It performs well in terms of proofing time, dough rheology, preservation, and curing in meats. However, its use is often limited by the bitter, metallic off-flavours that can develop at higher usage rates2. Typically, flavour modulators and bitter blockers are employed to counteract these off-flavours, but they can add significant cost and complexity to the ingredient list. In their salt replacing solutions, Nutek’s technology eliminates the need for these additional flavour modulators, reducing bitterness and enabling up to 50% sodium reductions. This process ensures that products maintain great taste with consumer-friendly labels.

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Indian snack manufacturers are scaling up the use of low-sodium salt substitutes like Nutek’s products

  • Replacing sodium chloride with potassium chloride: Snack brands are increasingly using Nutek’s “Salt for Life” product, which is a blend of sodium and potassium salts that provides up to 75% less sodium than regular salt while delivering a similar taste.
  • Leveraging taste-improving agents: Nutek incorporates various NuSavor “taste-improving agents” like herbs, spices, and organic acids to mask the bitter or metallic taste associated with high levels of potassium chloride in their low-sodium salt substitutes. This allows snack manufacturers to further reduce sodium content while maintaining consumer appeal.
  • Reformulating recipes: Snack brands are proactively reformulating their product recipes to use Nutek’s lower-sodium salt alternatives, often targeting a 25-50% reduction in sodium compared to regular salt. This aligns with India’s goal of a 30% reduction in population sodium intake by 2025.
  • Improving labelling and transparency: Nutek provides clear and transparent labelling about the sodium and potassium content of their low-sodium salt substitutes, labelling them as “sodium free salt substitute” and “potassium cation”. This helps educate consumers on the benefits.
  • Addressing cost barriers: Since Nutek’s low-sodium salts are more expensive than regular salt, the company may require subsidies or pricing incentives to help snack manufacturers absorb the higher ingredient costs and scale adoption. Leveraging public distribution systems (PDS) and other approaches to reduce the costs of LSS could help.

Overall, the Indian snacks industry is actively adopting Nutek’s low-sodium salt alternatives as a key approach to meet consumer demand for healthier options, align with national sodium reduction targets, and differentiate their offerings in a competitive market. However, cost remains a barrier to wider adoption that requires policy interventions.

Why is it important to reduce sodium reduction in foods?

Reducing sodium in foods is crucial for improving public health in India. With an average intake of 10 grams per day, more than double the WHO’s recommended limit, high sodium consumption is a major risk factor for hypertension and cardiovascular diseases, the leading cause of mortality in the country. India has committed to a 30% reduction in population sodium intake by 2025, but more efforts are needed. Lowering sodium aligns with growing consumer demand for healthier options and supports national initiatives like “Eat Right India.” Innovative ingredient solutions enable reducing sodium while maintaining taste and functionality, making healthier foods available.

Conclusion

Sodium reduction is a challenging but essential task for food developers. With the right ingredients and technical expertise, significant reductions are achievable without compromising product quality. At 1-2-Taste, we provide innovative solutions like potassium salt, magnesium chloride, umami-enhancing flavours, and yeast extracts to help you meet sodium reduction goals effectively.

Consumers are increasingly health-conscious and aware of the risks of high sodium intake, yet many do not actively monitor their sodium consumption. They do, however, favour brands that demonstrate a commitment to their health. This presents an opportunity for you to educate your consumers and position your brand as a health pioneer. By proactively reformulating your products and highlighting these improvements, you can build trust and loyalty, making a positive impact on public health and standing out in the market. Let 1-2-Taste support you in this journey towards creating healthier, reduced-sodium products.

References

  1. https://www.who.int/news/item/09-03-2023-massive-efforts-needed-to-reduce-salt-intake-and-protect-lives
  2. Israr, T., Rakha, A., Sohail, M., Rashid, S., & Shehzad, A. (2016). Salt reduction in baked products: Strategies and constraints. Trends in Food Science & Technology, 51, 98–105.
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