Published On : 2018-09-25
Growing awareness regarding healthy lifestyles coupled with increasing number of aging population has evolved the traditional way of food consumption. Sodium intake is an essential part of the daily diet and is used as critical ingredient in various food products on the coattails of its advantages in food preservation, shelf-life, and sensory qualities. However, excess intake of sodium may to lead to several health risks such as cardiovascular diseases, hypertension, and increased risks of stroke. In response, sodium reduction ingredients are largely being adopted in food & beverage industry. Process of sodium reduction involves decreasing the amount of salt used in edible products.
Importance of Sodium Reduction Ingredients in Food Products
High prevalence of heart related problems or cardiovascular diseases among aging demographic have been an important reason for the adoption of sodium reduction ingredients such as amino acids, mineral blends, yeast extract, and others. Limiting sodium intake is not only an effective way to control hypertension but also a strategy to help prevent its effects and symptoms. Many processed foods contain high level of salt owing to its function to control growth of yeast and fermenting bacteria. However, adverse health effects of excess sodium consumption are significantly influencing the reduction of sodium chloride content in various processed foods. In addition, consumers have shown positive attitude towards low salt meat products.
Key Factors Influencing the Adoption of Sodium Reduction Ingredients
Apart from controlling cardiovascular diseases, consumption of food products with sodium reduction ingredients has various advantages in alleviating health issues such as kidney stone, kidney disease, stomach cancer, and obesity. Moreover, increased body weight is a strong risk factor for hypertension, which in turn influences the demand for sodium reduction ingredients. With growing awareness of health issues associated with excess sodium intake, various government bodies and food safety organizations have introduced guidelines to cut down sodium content in food products. This has led to a surge in the adoption of sodium reduction ingredients.
Sodium reduction ingredients have significant impact on the development of nutritional food sector. Major food and beverage industries are continuously launching new range of products which contain sodium reduction ingredients, thereby driving its demand across the globe. Increasing food regulations worldwide regarding sodium level and testing food products through sodium intake surveys and urine sample analysis are further likely to increase the need for these ingredients. Usage of sodium reduction ingredients has gained wide acceptance in developed nations of North America and Europe, while Asia Pacific shows a lower rate of adoption.
Sodium Reduction Ingredients: Is it a challenge for Meat Industry?
Processed meat products comprises one of the major sources of sodium used for its essential function in enhancing texture, flavor, and shelf-life of meat products. With increasing awareness of health issues caused due to intake of dietary sodium, there have been several approaches to reduce the sodium content in processed meat products including the use sodium reduction ingredients. Meat processors as well as ingredient suppliers are focusing to produce reduced sodium meat products that consumers can enjoy while responding to ongoing healthier diet and lifestyle.
Sodium Reduction Ingredients in Dairy Products
High sodium content has also been identified in dairy products, cheese, dips, and spreads. Sodium reduction in these food products is not always easy as salt impacts processing, preservation, and product functionality. Regardless, many product developers making use of sodium reduction ingredients while preventing consumer notions that the food may taste inferior. Further, adoption of sodium reduction ingredients are gaining increasing popularity in cheese production which enhance the flavor, reduce bitterness, and contributes a firmer texture. Moreover, growing demand for high quality, natural food ingredients that prevents the risks of health problems without sacrificing taste is likely to bode well with the adoption of sodium reduction ingredients in the coming years