79% of consumers don't know how much sodium is acceptable in their diets, according to a recent study of 800 consumers by Health Focus International (HFI), St. Petersburg, Fla.
The recommended daily intake is 1,500mg* to 2,400mg. According to the Centers for Disease Control and Prevention (CDC), Americans consume about 50 percent more than recommended by USDA Guidelines.
It doesn't take much to consume too much. One teaspoon of salt contains about 2,300mg of sodium.
Most of the survey respondents reported that they monitor sodium intuitively by avoiding certain foods or categories (such as french fries, hamburgers and chicken from a fast-food restaurant and, at the retail level, frozen meals, cured/processed meats, savory snacks and canned soups).
The survey showed that consumers are interested in purchasing lower sodium products, but with the added caveat, they want the food to taste just as good. Most consumers recognize foods high in sodium, but only one-third are likely to avoid these foods.
As consumers, we're not making it easy for food manufacturers. In a 2007 study Unilever gave a panel of consumers two identical samples of Lipton Cup-a-Soup and were told one had 25 percent less sodium. The majority of respondents said the soup labeled as low-salt tasted inferior.
As a general rule, consumers will not accept large cuts in salt levels when the taste is too different from the familiar product they've known.
Sodium is critical for food safety and product stability. Salt can provide multiple functions. For example, in bread, salt enhances taste, strengthens gluten and moderates yeast activity
Alternatives include: potassium chloride which provides saltiness, but it has a metallic taste which limits its replacing salt. Masking agents are available to help suppress this off-tastes.
In processed food, sodium can come from different flavoring or texturizing agents, so you have to really understand all the nuances of any ingredients being added to understand your salt intake.
The ultimate thing consumers want is a one-to-one replacement that doesn't affect taste and price. Food manufacturers are finding it hard to meet the challenge.
Source: Food Processing.com 3/10
*1,500mg per day for people with high-blood pressure, blacks and those over 40 years old.
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