Salt reduction: Preservation without sodium and delivering on taste

Salt reduction remains high on the agenda for food manufacturers and brands tapping into increased demand for healthy products with a clean label. Under pressure following official recommendations from the World Health Organization (WHO) to drive down salt intake in the global population by 30 percent by 2025, food innovators face the ongoing challenges on lessening their reliance on sodium. This must be achieved, of course, without compromising on taste and delivering on health and wellness characteristics demanded by consumers who still expect the enrichment, complexity and premiumization in their savory choices with a low salt label.

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