The Salt of the Matter: Trends in Sodium Reduction 10521

Gradual increases in global sodium intake has pushed consumption to unsafe levels, making it a topic of great concern. The food and beverage industry is being called upon to reduce sodium across the food supply in an effort to decrease the negative health effects of high-sodium intake. Salt, or sodium chloride, provides one of the five basic tastes, and one that consumers love—saltiness. Considering salt contributes both flavor and functionality in a wide range of applications, sodium reduction is no easy feat. Fortunately, there are a variety of ingredients, strategies and application innovations to successfully further sodium reduction efforts by reducing salt.