FEATURE


THIS IS WELL WORTH ITS SALT... W


hy reduce sodium? As consumers become more health-aware and governing bodies introduce tighter ingredient guidelines,


manufacturers must find ways to add value to products by reducing unhealthy ingredients like fat and salt. One of the most significant risks associated with excessive sodium intake is cardiovascular disease (CVD), a global killer responsible for over 17.1 million deaths each year, according to the World Health Organisation. It can also lead to hypertension and increased risk of heart attacks. Despite the health risks, food manufacturers may not be


inclined to reduce salt levels in products given its low cost and multi-functionality. In recent years however, government campaigns have heightened consumer awareness about the importance of reduced salt intake as part of a healthy diet. Manufacturers therefore have much to gain from meeting targets set by regulatory bodies and utilising the benefits of ‘reduced’ on- pack claims appealing to the health-conscious. Sodium reduction initiatives exist both on a European and


national level. In 2008 a common framework was developed by the European Union (EU) to advance salt reduction. Its goal was to achieve WHO’s strategies for a 16 percent reduction in salt intake over four years, focusing on twelve categories of food, of which each member chose at least five for its national plans. France aimed to reduce the amount of salt in bread by 20 per cent over five years while Ireland aimed to reduce it by 16 per


1­ 2


cent over four years. The UK did not set a percentage reduction, but a target salt level for different food categories. Current guidelines from the UK’s Department of Health set out salt and sodium targets for bread and rolls at a maximum of 1g of salt or 400mg of sodium per 100g; for cakes and pastries these figures are 0.5g and 200mg respectively. Research suggests that around 13 per cent of


sodium intake comes from bakery products. Salt is used not only to enhance taste and texture, but also


as a functional ingredient. To reduce sodium, there are a number of methods so ingredients promising sodium reduction must not compromise the consumer appeal or taste profile of a product. Manufacturers can try simply cutting salt content, which may negatively impact not only on taste but on the baking process. A low-sodium salt replacement is another option but this may


also cause taste issues. A third alternative is to reduce the sodium content of other ingredients. This is the approach taken by Innophos. Its calcium-based, slow


acting leavening agent Cal-Rise allows bakers to replace the leavening agent rather than the salt. A 1:1 replacement for SAPP 28, Cal-Rise has been successfully


formulated for use in a wide range of baked goods including cakes, muffins, pancakes, soda bread, tortillas, bakery mixes and baking powders. Cal-Rise enables sodium reduction of up to 25 per cent, and has the additional benefit of increasing the calcium content of baked goods. n


European Baker Magazine - Digital Digest • www.worldbakers.com 1­ 2


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13