{"id":32349,"date":"2020-09-16T10:48:20","date_gmt":"2020-09-16T14:48:20","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/?p=32349"},"modified":"2022-03-25T05:35:27","modified_gmt":"2022-03-25T09:35:27","slug":"salt-reduction-formulation-challenge","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/salt-reduction-formulation-challenge\/","title":{"rendered":"Salt reduction, a formulation challenge"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]Many <a href=\"http:\/\/biospringer.com\/en\/food-application\/\">food categories<\/a> are impacted by salt reduction. <a href=\"http:\/\/biospringer.com\/en\/food-application\/#snacks\"><strong>Snacks<\/strong><\/a><strong> is one category with the highest percentage of product launches with a reduced salt claim.<\/strong><\/p>\n<h4><strong>Salt reduction is an opportunity for food manufacturers<\/strong><\/h4>\n<p>Awareness of salt reduction is growing. Encouraged by consumers\u2019 expectations and regulations, food manufacturers are reformulating their recipes to reduce the salt content. <strong>It is an opportunity to go towards or reinforce a <a href=\"http:\/\/biospringer.com\/en\/natural-food-ingredients-yeast-extract\/\">\u201cnatural\u201d image <\/a><\/strong><strong>with consumers<\/strong>. The reformulation of food recipes is also an opening for innovation and promoting products to new consumers such as the elderly or younger generations. 44% of consumers aged 18-34 claim to proactively seek product which improve their health.<sup>1<\/sup><\/p>\n<h4><strong>Why is reducing salt so difficult ?<\/strong><\/h4>\n<p>Reducing salt is not as easy as it would seem because it plays multiple notes in food:<\/p>\n<ul>\n<li><a href=\"http:\/\/biospringer.com\/en\/natural-products\/#taste\">Taste<\/a><\/li>\n<\/ul>\n<p><strong>Salt is a taste enhancer<\/strong>. When you reduce it in food, the flavors are less intense. Consumers consider flavor and taste to be important when choosing a product.<\/p>\n<ul>\n<li>Shelf life<\/li>\n<\/ul>\n<p>Salt plays a vital role as a preservative in foods. <strong>Traditionally, salt was used for conservation and is still the case today<\/strong>: it helps by extending shelf life, keeping food fresher for longer and therefore offers a greater convenience to consumers. Reducing salt may involve moving toward another current conservation method such as food additives.<\/p>\n<ul>\n<li><a href=\"http:\/\/biospringer.com\/en\/our-expertise\/#sensory\">Texture<\/a><\/li>\n<\/ul>\n<p>Salt has been used for centuries to retain water in recipes. As such, salt reduction must be evaluated on a much broader spectrum while preserving the interests of consumers and industry.<\/p>\n<ul>\n<li>Price<\/li>\n<\/ul>\n<p>The salt used in the formulas has an impact on the price of the final product. <strong>It is an inexpensive way to give food flavor<\/strong>. Reducing salt means finding tasty and cost-effective alternatives to maintain gustative attractiveness of products.<\/p>\n<p>The food developers\u2019 strategy for salt reduction can be rather long. Indeed, they must decide if they do a gradual decrease or an immediate salt reduction, which can be risky. Often a slow and gradual decrease is chosen for consumers to adapt to the taste of the reduced-salt product. Sometimes, consumers do not even notice the recipe has changed! <strong>Salt reduction has been a successful strategy in French delicatessen products in 2018<\/strong>: in a decreasing market (-2%), salt reduced products showed a rise of 12.5%<sup>2<\/sup>![\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;center&#8221; background_image_as_pattern=&#8221;without_pattern&#8221; z_index=&#8221;&#8221;][vc_column][vc_column_text]<\/p>\n<h4 style=\"text-align: center;\">To get more insights about salt reduction<\/h4>\n<p>[\/vc_column_text][vc_separator type=&#8221;normal&#8221; color=&#8221;#ffffff&#8221;]<a  itemprop=\"url\" href=\"https:\/\/content.biospringer.com\/white-paper-about-salt-reduction-vf\" target=\"_blank\"  class=\"qbutton  center default\" style=\"\">Download our white paper<\/a>[\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<sup>1 <\/sup>Global data, Ingredient insights: salt reduction, July 2018<\/p>\n<p style=\"text-align: left;\"><sup>2<\/sup>LSA, D\u2019ici \u00e0 2020, Fleury-Michon fabriquera 100% de son offre de charcuterie en sel r\u00e9duit, CAM P9 2018<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Many food categories  are impacted by salt reduction. Snacks  is one category with the highest percentage of product launches with a reduced salt claim.<\/p>\n","protected":false},"author":1,"featured_media":32395,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-32349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salt-reduction"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Everything about the formulation challenge of salt reduction<\/title>\n<meta name=\"description\" content=\"Many food categories are impacted by salt reduction. 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