Sodium reduction


conundrum The sodium


Heightened awareness of the health risks associated with high sodium intake has intensified the focus on salt reduction in food products, posing a challenge for the food industry, which seeks to balance health priorities with consumers’ expectations for flavour. Jim Banks speaks to Sonia Pombo, campaign lead for Action on Salt, and Rick Guiney, CEO of Microsalt, about the different strategies for reducing salt content while maintaining taste and satisfying customers.


oo much of a good thing can be dangerous, and sodium is a prime example. While it is an essential nutrient that supports many processes in the human body – including optimal cell functioning, acid-base balance and the transmission of nerve impulses – in excess it can pose a serious health risk. A vast body of research links excess sodium intake directly to raised blood pressure and increased risk of cardiovascular disease. The WHO estimates that 1.89 million deaths each year are associated with the consumption of too much sodium, which is found in high amounts in processed foods – particularly


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bread, processed meat and snack foods – as well as in many condiments.


Consumption of sodium is largely determined by cultural factors and dietary habits of regional populations, but the simple truth is that no matter where a person lives or what kind of food they eat, almost everyone is consuming too much. “As humans, our deep roots with salt and our need for sodium are problematic,” says Rick Guiney, CEO of Microsalt, which develops products that lower sodium levels without sacrificing flavour. “It goes back to prehistoric times when we preserved fish and meat by rolling it in salt. Since then, we have


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Ingredients Insight / www.ingredients-insight.com


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