Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #412682
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Salt reduction: Product challenges, approaches, and application of flavors

Author
item WAI, KYLLE - California Polytechnic State University
item ZHONG, NIJING - California Polytechnic State University
item FENG, YIMING - Virginia Tech
item Xu, Yixiang

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 2/1/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: This chapter provides a comprehensive exploration of salt reduction in food products, elucidating its public health importance, technical challenges, and the evolving strategies to address it. The introductory section of this chapter underscores the adverse health impacts of excessive sodium intake, defining the imperative need for its reduction in food products. The subsequent segment delves into the nexus of salt release and flavor interaction, elucidating how understanding this dynamic can aid in formulating products with lower salt content, yet desirable taste profiles. An exhaustive examination of specific approaches for salt reduction follows, discussing methodologies ranging from ingredient substitution to advanced techniques and emerging technologies. However, salt reduction initiatives face formidable obstacles, including food safety concerns in addition to consumer acceptance and technical challenges; these obstacles are explored in detail, providing a realistic portrayal of the problem. Finally, this chapter examines the future of salt reduction, addressing potential advancements in technology, novel ingredients, and policy interventions.