Salt Reduction Possible for Food Manufacturers: It Just Takes Time

The importance of limiting salts in our food has been a running theme in both popular and industry news in the last year.

But most food manufacturers are concerned that sacrificing salt would also mean sacrificing flavor, a move that could cost them a great many consumers.

According to research specialist Marian Geluk, that isn't necessarily the case.

It's true that people love to eat salt - this is why our sodium levels are so dangerously high. Salt simply tastes good, and it simultaneously works to better preserve foods that could otherwise have a much shorter shelf life. This means that salt offers food distributors two very important reasons to keep using it in their product.

But as the dangers of excessive sodium intake continue to gain public and political attention, having the ability to cut back on salt in certain foods and recipes could be a good idea.

And Geluk suggests that this is entirely possible. Modern research has found that while people love the taste of salt, slowly cutting back on sodium is the key to keeping your customer base.

The taste for salty foods can change over time, and manufacturers who take time to carefully cut back can do so and still offer products that will be "preferred by consumers."

Furthermore, salt substitutions have been gaining popularity, particularly in the use of sea salts. Sea salts feature larger salt crystals, and therefore have more flavor with less product use.

It's a salty "bang for your buck" that can cut back a bit on sodium use without cutting out the taste that customers so enjoy.