05 Apr The impact of salt reduction regulations in Asia Pacific
Consumers are seeking healthy food, and this often includes reduced salt products to lower the risks of cardiovascular diseases.
The keyword “reduction” has witnessed an increase in product sales with salt related claims (low/no/reduced sodium) in Asia Pacific. With the increasing consumers’ demand and newly introduced regulations, salt reduction has become a big challenge for food manufacturers. According to the World Health Organization (WHO), most people consume too much salt, on average 9-12g per day, or twice the recommended maximum level of intake.
In Asia Pacific, consumers should decrease their salt consumption by 50% to achieve these recommendations.
In the past few years, it has been proven that the biggest part of salt consumption is hidden salt. “Hidden salt” is used in processed and restaurants foods, but also naturally occurring in food like cheese. Aware of the impact of excessive salt consumption, countries like South Korea, India and Singapore have implemented new regulations and initiatives. For instance, the launch of the “low sodium meal service week” in South Korea, aiming to generate more awareness on this topic.
What will you find in this infographic?
In this infographic, our local experts highlighted the latest market trend and illustrated the current situation in the region as well as initiatives launched by local governments. While food recipe reformulation is a proven strategy to drive innovation to reduce salt consumption, food manufacturers are still facing challenges to bring solutions to consumers. A key focus by our experts will be to illustrate these challenges while presenting solutions which can potentially address salt reduction in the APAC region.
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