{"id":46886,"date":"2025-03-11T11:59:07","date_gmt":"2025-03-11T15:59:07","guid":{"rendered":"https:\/\/biospringer.com\/?p=46886"},"modified":"2025-11-26T12:12:45","modified_gmt":"2025-11-26T17:12:45","slug":"reduce-salt-in-snacks","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/reduce-salt-in-snacks\/","title":{"rendered":"The challenge of reducing salt in Malaysian snacks"},"content":{"rendered":"

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Asia Pacific ranks first in the savory\/salty snacks and snacks categories launches, accounting 44% of market share.\u00b9<\/span>\u00a0<\/span>It is also the top region in terms of sales value.\u00b2<\/span><\/p>\n

Now, let\u2019s focus more specifically on the Malaysian snacks market. <\/span><\/p>\n

In 2024, <\/span>the Malaysian savory snacks market was valued at USD 387 million<\/span><\/b>, experiencing a growth of 5.2% from 2023.\u00b3<\/span>\u00a0However, this booming market is facing new challenges due to recent government initiative to promote salt reduction and an increasing consumer demand for healthier food options.<\/span>\u00a0<\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”46887″ img_size=”medium” css=”” qode_css_animation=””][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” padding_top=”no padding” padding_bottom=”no padding” el_class=”no padding” z_index=”” css=”.vc_custom_1729605539721{padding-top: 10px !important;padding-bottom: 20px !important;}” el_id=”regulations”][vc_column el_class=”no padding”][vc_column_text css=”.vc_custom_1741707024418{padding-top: 30px !important;padding-bottom: 20px !important;}” el_class=”no padding”]<\/p>\n

Summary<\/strong><\/p>\n

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The Malaysian Ministry of Health\u2019s push for salt reduction<\/span>\u00a0<\/span><\/a><\/p>\n

Shifting consumer preferences<\/span>\u00a0<\/span><\/a><\/p>\n

Yeast extract: a game-changer solution for salt reduction in snacks<\/span>\u00a0<\/span><\/a><\/p>\n

Yeast extract compared to other salt substitutes<\/span>\u00a0<\/span><\/a><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” padding_top=”no padding” padding_bottom=”no padding” el_class=”no padding” z_index=”” css=”.vc_custom_1741707094599{padding-top: 10px !important;padding-bottom: 20px !important;}” el_id=”ministry”][vc_column el_class=”no padding”][vc_column_text css=”.vc_custom_1741707080057{padding-top: 30px !important;padding-bottom: 10px !important;}” el_class=”nopadding”]<\/p>\n

The Malaysian Ministry of Health\u2019s push for salt reduction<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1741707219825{margin-left: 0px !important;border-left-width: 10px !important;padding-top: 10px !important;padding-bottom: 0px !important;}” el_class=”nopadding”]As previously explained in our article on <\/span>salt and sodium reduction in sauces in Malaysia<\/span><\/a>, the Malaysian Ministry of Health has set a clear goal: to reduce the nation\u2019s salt intake<\/strong> to combat rising cases of hypertension, heart disease, and stroke. Studies show that Malaysians consume an average of 10.5g of salt per day\u2074<\/span>\u2014far exceeding the WHO\u2019s recommended limit of 5g per day. To address this, the Malaysian government is urging food manufacturers to reduce salt levels in foods.<\/span>\u00a0<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_column_text css=”.vc_custom_1741707118556{padding-top: 0px !important;padding-bottom: 0px !important;}” el_class=”nopadding”]<\/p>\n

Shifting consumer preferences in Malaysia<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”no padding” padding_bottom=”no padding” el_class=”no padding” z_index=”” css=”.vc_custom_1741708134276{padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 20px !important;padding-left: 0px !important;}” el_id=”consumerspreferences”][vc_column width=”1\/2″ css=”.vc_custom_1721035193307{padding-top: 20px !important;}”][vc_column_text css=””]Malaysian consumers are becoming increasingly health-conscious, leading to a significant shift in eating habits. In the Asia-Pacific region, top claims in the savory snack market include Vegetarian (29%) and Halal (19%), followed by No Additives\/Preservatives (15%) and Gluten-Free (12%)<\/strong>.\u2075<\/b><\/span><\/p>\n

With strong governmental communication on salt reduction, food manufacturers face growing challenges in reformulating products that meet both health and clean label requirements. Finding the right ingredient to reduce salt without compromising taste is now a critical concern.<\/span>\u00a0<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”46899″ img_size=”large” css=”” qode_css_animation=””][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”no padding” padding_bottom=”no padding” el_class=”no padding” z_index=”” css=”.vc_custom_1741708097600{padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 20px !important;padding-left: 0px !important;}” el_id=”yeastextract”][vc_column css=”.vc_custom_1721035193307{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1741707258448{padding-top: 0px !important;padding-bottom: 0px !important;}” el_class=”nopadding”]<\/p>\n

Yeast extract: A game-changer for salt reduction in snacks and crackers<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1741707338880{padding-top: 0px !important;padding-bottom: 0px !important;}” el_class=”nopadding”]Biospringer has been working closely with major food manufacturers in Malaysia to optimize formulations by reducing salt, sugar, and MSG while enhancing overall taste perception<\/strong>. We recently published an example of case study to showcase how we reduce salt & sodium in snacks seasonings in India. You can discover it <\/span>here<\/span><\/a>.\u00a0<\/span>\u00a0<\/span><\/p>\n

Our experts\u2019 goal is to support Malaysian food manufacturers to be aligned with consumers\u2019 expectations. Indeed, yeast extract plays a crucial role in this transition, offering multiple benefits:<\/span>\u00a0<\/span><\/p>\n