PROGRESSIVE SALT REDUCTION IN FOODS-TRICKING THE CONSUMER

Salt is considered a "poison" according to many health pundits and left to them selves probably they would have banished this palate tickling food ingredient from this plant long ago! But every one does not contribute to this 'hair raising" threat posed by salt as claimed by the experts citing many reasons for taking such an apprehensive view. Though salt intake 1000 years ago was reported to be hardly 0.5 gm per capita per day, to day it has ballooned into more than 8-10 gm a day and hence the red flag being raised against salt. There are many studies linking salt to a plethora of diseases like CVD, hypertension, kidney ailments etc, but the jury is still out regarding a final conclusion, most evidence being only circumstantial and based on animal studies. Different countries are trying out many strategies to persuade the food processing industry to cut down salt levels in their products but the impact is not considered very significant so far. There appears to be considerable reluctance on the part of many governments to put in place mandatory regulations that would force the industry to come up with products with lesser salt. Psychologists, knowledgeable about human mind feel that salt reduction can be achieved if the industry adopts a strategy to reduce salt slowly over a period of time without the consumer ever knowing about it. It appears human palate cannot perceive small changes in levels of salt up to a minimum limit beyond which they may react negatively. Probably this offers a "painless" way of salt reduction in processed foods.    

"Another widely used option to reduce levels of salt, but one which is generally not advertised to consumers, is the use of a gradual reduction of salt (stealth). This approach is being applauded by organizations, such as the UK Food Standards Agency and World Action on Salt and Health (WASH). Using this approach, consumers' palates will adapt to the lower level of salt, as the salt is very gradually reduced. This approach will depend on brand loyalty, ensuring that consumers do not switch to brands containing higher levels; thus, an industry wide approach would be required for some products. The rate by which to reduce salt is uncertain. Many companies have successfully used a stepwise reduction rate of 5%, but the specific approach will be dependent on food type and initial salt level (products with higher initial salt content are likely to achieve higher reduction levels)". 

This salt reduction strategy already being utilized by some in the food industry involves only gradual reduction but without actually replacing the sodium with anything else, unlike many others trying to partially substitute salt with non-sodium salty compounds that will reduce the sodium load on the body. How ever the results so far has been not very dramatic and this strategy can work only in certain cases, that too up to a limited extent. Ultimately a level of salt reduction will be met whereby a loss in overall flavor will be perceived by the consumer.  This poses a problem, as an apparent change in flavor by the consumer runs the risk of failure to repurchase the food item.  Generally food manufacturers, especially those owning reputed brand names, are unwilling to utilize a strategy that will negatively impact the taste and flavor of the product.  Therefore, extensive analysis of the effect of the salt reduction on sensory acceptability is vital.  Additionally, removing sodium without a replacement could negatively impact the product if salt plays a functional role such as microbiological, texture, water-retention etc. In a fiercely competitive market, unless every player go by the commonly accepted rule for limiting salt based on a time schedule, there will always be black sheep violating such understanding for reaping temporary benefits. That is where an international or national policy for compulsory salt reduction, in consultation with the industry, has the advantage providing a level playing field to all.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com