Salt reduction that works in practice

The WHO's recommendations have focused attention on salt in the diet and raised awareness among consumers, authorities and food producers and manufacturers. We help you find the right balance.

Read about recipe optimisation

Salt under the microscope

More consumers associate a high salt intake with negative health effects, especially in relation to cardiovascular disease and high blood pressure. According to the WHO (World Health Organization, Key facts on salt reduction, 2016), adults should consume no more than 5 grams of salt per day. In practice, the average is closer to double that amount. This has prompted consumers, authorities and food manufacturers to take a closer look at the salt content in food recipes.

Salt is more than just taste

Salt consists of sodium and chloride. Sodium plays an important role in the body and contributes to muscle function, fluid balance and nerve impulses, among other things. Salt has several functions in food:

Taste and flavour enhancement.
Preservation and shelf life.
Texture and water-binding.

That is why it is not just a matter of cutting back. It requires well-thought-out product development and the right ingredients.

Recipe optimisation opens new doors

Salt reduction is not only a challenge – it is also an opportunity. It can contribute to healthier products, strengthen your brand and open up new target groups, such as seniors and health-conscious consumers. Some choose a gradual reduction. Others take a more direct approach. Whatever your strategy, we can help you adapt your recipes and find the right alternatives.

Flavours as a solution

When you reduce salt, the intensity of flavour often decreases. That is why it is important to find natural solutions that can enhance the experience. Flavours can help to:

Enhance existing flavour notes.
Mask off-flavours during reformulation.
Create balance and body in the product.

We work with a wide range of flavours – both classic and more complex – and we help you find the right dosage to get the taste just right.

Other functional ingredients

Through our partner network, we have access to ingredients that support salt reduction without compromising on function:

Chicory fibre (FIBRULINE™ and FIBRULOSE™ from COSUCRA) adds mouthfeel, texture and a slight sweetness that can compensate for the taste that may be lost when reducing salt content.
Pea protein (PISANE™ from COSUCRA) adds body and a natural umami effect in plant-based products, for example.
Flavours from dsm-firmenich, developed to enhance or adjust the flavour profile of products with reduced salt.

We help you find the balance

Salt reduction is not an all-or-nothing proposition. It's about adapting foods to market needs.

For some products, salt is still an important ingredient – and that's perfectly fine. But when there is a desire or need to reduce, we help you move forward with ingredients and insights that create value.