May 20, 2010

Four restaurant chains and 12 food manufacturers have pledged to voluntarily reduce the amount of sodium in their products as part of a national initiative aimed at reducing salt consumption by 25 percent over the next five years.

The companies are the first to make the voluntary pledge through the National Salt Reduction Initiative, a public-private partnership that New York City launched earlier this year.  Eighteen health organizations and 29 cities, states, and municipalities are now participating in the program.

However, many food manufacturers are concerned that changing the formula of food products to reduce the sodium content could put them at a competitive disadvantage if low-salt versions don't taste the same, or as good as, the original. 

Laboratories such as STR can help food manufacturers lower sodium through various changes in formulations.  One common method is to replace some or all of the salt in a recipe with potassium chloride, which offers a salty flavor but can also make food taste bitter. Other formulations include a mixture of sodium chloride and potassium chloride. A variety of other ingredients, including spices, lime juice, vinegar, and yeast extract can also be substituted for salt.

Once a new formulation is developed, laboratories then conduct sensory testing to ensure the product is tasty, and ICP testing to measure the actual amount of sodium in the new product.

Contact STR to find out how we can help your organzation reduce sodium content in food products - submit the short form below.  A representative will follow up with you shortly.