The Challenge of Salt Reduction 

salt reduction

With consumer demand increasing along with newly introduced regulations, salt reduction has become a big challenge for food manufacturers: how to find alternatives without compromising taste?

What we commonly call "salt" refers to table salt, composed of sodium (40%) and chlorine (60%). Salt provides about 90% of the sodium needs in the human diet. Sodium is critical for the human body to function.

The official recommendation of the World Health Organization (WHO)2 states that the daily salt intake should be around 5g for an adult, so the equivalent of a teaspoon. The actual daily average per person lies between 9g and 12g, almost double.  Excessive sodium consumption can increase the risks of cardiovascular diseases, including hypertension and many lives could be saved each year by decreasing salt consumption to the recommended level.

Consumers have become aware of this, and 42% consider salt or sodium to be an ingredient with negative impacts on their health3. The recommendations put in place by the WHO aims to reduce salt consumption by 30% by 20504. Stakeholders have committed to making a difference, and there are more than 75 salt reduction strategies around the world.

The white paper from Biospringer highlights how yeast ingredients can help food formulators reduce salt while preserving the organoleptic properties of their recipes.

To read the whitepaper click here

1He and al., Reducing salt intake to prevent hypertension and cardiovascular disease, 2012
2World Health Organization, Key facts on salt reduction, 2016
3Global data, Ingredient insights: salt reduction, July 2018
4K. Trieu and al., Adapted from salt reduction initiatives around the world–a systematic review of progress towards the global target, 2015