Salt Reduction Trends in Food Protection

Salt (sodium chloride) has its own familiar taste and is classified as one of the five basic tastes (sweet, salt, sour, bitter and umami). Salt enhances flavors, particularly in savory foods such as chocolate and suppresses bitterness. Reduction or removal may make foods bland and unappetizing. Salt also plays a major role in food safety.

Although great strides have been made by the Food Processing Industry to reduce salt, futher reductions are sure to follow to meet targets of healthy salt consumption levels. A gradual reduction of salt (stealth approach) is applauded by organizations such as the UK Food Standards Agency and World Action on Salt and Health. The rate is uncertain and may vary significantly, however many companies have successfully used a stepwise reduction rate of 5% without compromising food safety and consumer perception.

Food manufacturers can be confident the Nelson-Jameson M926 Chloride Analyzer continues to be an effective means to monitor salt levels in food products, and can be a valuable asset in the salt reduction effort. Contact us to discuss the suitability of the M926 Chloride Analyzer  for use with your salt reduction and replacement strategies.

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About Stephen Zdun

Laboratory Repair Technical Sales Specialist, Nelson-Jameson, Inc.
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