SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Trends > Sodium reduction

Think sodium not salt to achieve success in product reformulation: Cargill

By Stephen Daniells in New Orleans , 20-Jun-2011

Think sodium not salt to achieve success in product reformulation: Cargill
Think sodium not salt to achieve success in product reformulation: Cargill
Loading the player...

The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.

Janice Johnson, PhD, applications leader for salt at Cargill told Stephen Daniells at the recent IFT Annual Meeting and Food Expo of the current approaches available to reduce the levels of salt and sodium in products,

“When you look at the sodium content within food products, you have a massive array: Some are definitely higher, like your processed foods with a lot of seasoning and spices, and you can really get some nice reductions,” she said.

The challenge comes when you are already at a lower level to reduce sodium content even further, said Dr Johnson, and this is where you need to start looking at using ingredients like hydrocolloids, vegetable proteins, and influencing the flavor profile with ingredients like potassium chloride.

And thinking about sodium reduction purely in terms of salt is misleading, she said.

“I think it really is about sodium and there are more sources of sodium than just salt. There’s leavening agents, emulsifiers, so really when you‘re talking about achieving these lower sodium levels, it’s good to know where the sodium is coming from,” said Dr Johnson.

“When you’re really trying to meet a successful target is about making sure that that no one ingredient takes the blunt of the responsibility.

“Think about the bakery category where there are leavening agents, take a little bit of the salt out and a little bit of the leavening agents, find non-sodium alternatives, you’re going to have a greater likelihood of success.”

Related products

Soup-To-Nuts Podcast: Meeting sodium sugar & calorie reduction demands

Soup-To-Nuts Podcast: How can manufacturers meet sodium, sugar & calorie reduction demands?

Finding solutions to reduce sodium, sugar and calories in finished products is essential as...

The rise of ‘ethical claims’ and their marketing potential

Soup-To-Nuts Podcast: The rise of ‘ethical claims’ and their marketing potential across categories

Consumer demand for products and companies that “do good” – such as donate a...

Soup-To-Nuts Podcast: Consumers' evolving taste for chocolate

Soup-To-Nuts Podcast: How is consumer interest in health reshaping how they choose chocolate?

Consumers’ increasing demand for healthier options is reshaping the competitive landscape across categories –...

Soup-To-Nuts Podcast: Five trends spotted at Summer Fancy Food Show

Soup-To-Nuts Podcast: Five trends spotted at Summer Fancy Food Show

With thousands of startups, innovators and established brands packed into one convention center, the...

Soup-to-Nuts Podcast: What GMOs are & how they impact health & Earth

Soup-to-Nuts Podcast: What are GMOs and how do they impact the health of humans and Earth?

With the effective date for Vermont’s GMO labeling law officially here and the debate...

Soup-To-Nuts Podcast: Quinoa’s rise & the challenges it must address

Soup-To-Nuts Podcast: Quinoa’s rise to superfood superstar status and the challenges it must address

Quinoa was one of the first superfoods to take America by storm more than...

Soup-to-Nuts Podcast: Overcoming challenges in plant-based innovation

Soup-to-Nuts Podcast: How can stakeholders overcome challenges facing plant-based innovation?

Sales of plant-based alternatives to animal products may be growing fast, but the road...

Soup-to-Nuts Podcast: Growing sales of plant-based products

Soup-to-Nuts Podcast: Strategies for growing sales of plant-based products

When many mainstream consumers think of plant-based alternatives to animal products they think of...

Soup-to-Nuts Podcast: What is driving the booming sales growth of plant-based products?

Soup-to-Nuts Podcast: What is driving the booming sales growth of plant-based products?

Sales of plant-based alternatives to animal products are booming, thanks in large part to...

Hartman Group, MSL Group, talk Millennials and food

PODCAST: What makes Millennials tick?

While many Millennials feel that their vote won't make much difference, they are far...

It's time to put whey and casein back together, exec says

It's time to put whey and casein back together, exec says

Cutting milk proteins apart has been all the rage in recent years. But Benoit...

Lotito Foods’ Folios could revolutionize how consumers use cheese

Lotito Foods’ Folios could revolutionize how consumers use cheese

Consumers walking down the dairy aisle at a typical grocery store see a wide...

Numi Organic Tea rides rising wave of turmeric’s & matcha’s popularity

Numi Organic Tea rides rising wave of turmeric’s & matcha’s popularity

Matcha and turmeric continue to rise in popularity as consumers and manufacturers embrace the...

Manufacturers increase pulse consumption 2016 with bean-based snacks

Manufacturers answer FAO’s call to increase pulse consumption in 2016 with new bean-based snacks

In declaring 2016 the year of the pulse, the Food and Agriculture Organization of...

Taste Test Friday: Banza chickpea pasta with One Hop Kitchen Bolognese

Taste Test Friday: Banza chickpea pasta with One Hop Kitchen Bolognese offers a twist on a classic

On the menu for this edition of Taste Test Friday is a blind sampling...

Kids, claims and variety – the key opportunities for snacks growth

Kids, claims and variety – the key opportunities for snacks growth

Families, ingredient claims, and variety in packaging and flavors have been flagged up as...

Lallemand’s Lafti L10 may aid URTI symptoms in elite athletes

Probiotics in sports nutrition? Lallemand’s Lafti L10 studied for immune support in athletes

A double-blind, placebo controlled study on elite athletes found that the dairy-derived Lactobacillus helveticus...

Green Sheep Water positioned as bottled water with a green conscience

Green Sheep Water taps into demand for sustainability as a bottled water with a green conscience

Sustainability and environmentally-friendly claims are becoming increasingly influential among consumers with recent research from...

Packaged cold brew coffee gains traction, has room for more players

Packaged cold brew coffee is gaining traction, & still has plenty of room for additional players

Cold brew coffee is creating quiet the buzz in the US with new brands...

Key Industry Events