SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | APAC 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: Hummustir navigates potentail of DIY food trend

Soup-To-Nuts Podcast: Hummustir navigates market potential of DIY food trend

As recently as 15 years ago, most Americans had never heard of hummus, or...

Soup-To-Nuts: The evolution of local food to do-it-yourself options

Soup-To-Nuts Podcast: The evolution of local food to do-it-yourself options

Consumer demand for local food and beverages is no longer a niche market –...

Soup-To-Nuts Podcast:The rise & future potential of grass fed claims

Soup-To-Nuts Podcast:The rise & future potential of grass fed claims

Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally...

Soup-To-Nuts Podcast: What does it take to boost seafood consumption?

Soup-To-Nuts Podcast: What does it take to drive up seafood consumption in the US?

Seafood checks many of today’s on-trend boxes, including being high in lean protein and...

Soup-To-Nuts podcast: What is old is new again

Soup-To-Nuts podcast: What is old is new again

Trends may come and go, but they often don't stay gone forever -- rather...

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...

Vox Pop: Consumers had this to say about GMO labeling...

Vox Pop: Consumers had this to say about GMO labeling...

On the heels of President Barack Obama signing into law a federal bill requiring...

Gluten-free products evolve as more nutritious, flavorful

Gluten-free products are evolving to be more nutritious, flavorful, Firebird Artisan Mills says

The gluten free market in the US remains hot, but as the category becomes...

Fiber helps cut sugar, calories; preserve taste, satiety, clean label

Fiber rises on ability to cut sugar & calories while preserving taste, satiety and clean label

While fiber hasn’t quite reached the same superstar status as protein, consumer interest in...

LovePulses Showcase highlights pulse versatility at IFT

More than just beans: Finalists from all corners of the world share their pulse innovations at IFT

An energy bar, jam, and even gelato—these aren’t food items often associated with pulses...

TerraVia CEO talks algae at IFT: We have disruptive products

TerraVia CEO: Thrive culinary algae oil could be a sizeable consumer brand

TerraVia – formerly known as Solazyme – has been telling reporters (and investors) that...

Sloan Trends at IFT: Moves away from fortification 'very troubling'

Sloan Trends: 'The move away from fortification is very troubling'

Manufacturers have been ‘cleaning up’ food labels for years, but the pressure to oust...

Dairy Permeate cuts sodium, costs & boosts nutrition, USDEC says

Dairy Permeate cuts manufacturing costs and sodium while boosting nutrition, USDEC says

Most Americans consume more than 1.5 times the daily recommended cap for sodium –...

Meeting consumer demand for ‘simple’ isn’t simple, Mintel says

Meeting consumer demand for ‘simple’ isn’t as simple as it appears, but it is possible, Mintel says

Consumers increasingly are seeking products that they are simple, with ingredients that they can...

Edible insects beyond whole cricket powder at IFT

Will the edible insects market move beyond whole cricket powder?

Milled whole cricket powder is probably the best known bug-derived food ingredient aside from...

Key Industry Events