The average American consumes 3,400 mg per day, significantly higher than the recommended 2,300 mg. According to WHO, 1.89 million people die every year due to excessive sodium consumption.
Countries like South Africa have already introduced mandatory sodium reduction regulations, and more markets are following suit. Manufacturers are now tasked with meeting these stricter standards while still delivering products that maintain consumer satisfaction.
Traditional salt substitutes like potassium chloride (KCl) reduce sodium but often leave a bitter aftertaste, affecting flavor and limiting consumer acceptance. This challenge has led to exploring alternatives, such as combining KCl with MSG or using multisensory techniques to improve saltiness perception.
That’s where our Salt Reduction Trends report comes in.
What You’ll Learn Inside
This exclusive trend report covers essential developments in salt reduction, including:
- Innovative Salt Substitutes: Research on combining potassium chloride and MSG to reduce sodium while maintaining the desired taste.
- Multisensory Approaches: How combining salt with umami and sour flavors can enhance the perception of saltiness, reducing overall sodium intake.
- Novel Ingredients: The potential of calcium chloride, magnesium chloride, and other minerals to partially replace sodium chloride in foods.
- Consumer Acceptance: Insights from studies on consumer preference for sodium reduction and methods for improving product acceptability.
- Practical Market Applications: How companies like Cargill, Morton Salt, and Ajinomoto are already implementing these innovations in their products.
The push for sodium reduction is only intensifying, but so are the innovative solutions that are making it possible. If you’re in food R&D, formulation, or product development, this report will provide you with the insights needed to stay ahead of the curve.
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