Compendium of sodium reduction strategies in foods: A scoping review

Dunteman, Aubrey; McKenzie, Elle; Yang, Ying; Lee, Youngsoo; Lee, Soo Yeun

doi:10.1111/1541-4337.12915

Cited by 24 publications

(16 citation statements)

References 141 publications

(181 reference statements)

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“…Salt affects the physiochemical properties of food products and serves as an important ingredient for numerous reasons (Dunteman et al., 2022; Rysová & Šmídová, 2021). Consequently, sodium reduction affects aspects beyond flavor and microbiological safety such as structure and texture.…”

Section: Challenges With Reducing Sodium Content In Foodsmentioning

confidence: 99%

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Sodium reduction in foods: Challenges and strategies for technical solutions

Lorén

Niimi

Höglund

et al. 2023

Journal of Food Science

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In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.

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Section: Challenges With Reducing Sodium Content In Foodsmentioning

confidence: 99%

“…In this section, different solutions for sodium reduction are reviewed. They include multisensory combinations, inhomogeneous salt distribution, double emulsions, and salt replacers (Dunteman et al., 2022; Sun et al., 2021; Vinitha et al., 2022).…”

Section: Multisensory and Technical Solutions For Sodium Reductionmentioning

confidence: 99%

Sodium reduction in foods: Challenges and strategies for technical solutions

Lorén

Niimi

Höglund

et al. 2023

Journal of Food Science

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“…To address this, it is important to consider healthier strategies to enhance salty and savoury tastes to prioritise the development of foods that still provide a satisfying and healthier eating experience. For example, investigating ways to increase salty taste sensations without sodium (Dunteman et al ., 2022). Importantly, as most of these strategies have focused on older adults, it is important to understand the applicability of the findings among long SARS‐CoV‐2 patients with olfactory dysfunction.…”

Section: Potential Food Designs For Long Sars‐cov‐2 Patients With Mil...mentioning

confidence: 99%

Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients

Newman

Crawford

Loke

et al. 2023

Int J of Food Sci Tech

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Summary Olfactory dysfunction (impaired sense of smell) impacts flavour perception and subsequent appetite, potentially leading to malnutrition and affective changes. This tends to develop during the early stages of SARS‐CoV‐2 infection and may progress into long‐term olfactory loss. Therefore, specialised food designs are needed to encourage a healthy, yet pleasurable eating experience for this population. This review aims to discuss food design strategies for satisfying the sensorial and nutritional needs that could be applicable to SARS‐CoV‐2 patients with mild olfactory dysfunction. Key literature on food design studies suitable for individuals suffering from olfactory and gustatory dysfunction was reviewed, including strategies for flavour enhancement, colour enhancement, texture enhancement including through trigeminal stimulation, fortification of macronutrients, micronutrients and fibre. Potential gaps and application of strategies to offer appealing and nutritious food designs to long SARS‐CoV‐2 patients to improve their quality of life were explored.

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“…World Health Organization and many countries have long been called to reduce sodium intake in the food industry considering that high sodium intake increases the risk of high blood pressure, cardiovascular diseases, and osteoporosis (Dunteman et al., 2022; Mill et al., 2021). Several investigations of meat analog products have found higher levels of sodium (Gastaldello et al., 2022; Harnack et al., 2021).…”

Section: Comparison Of Regulations and Standards On Meat Analogsmentioning

confidence: 99%

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Zhang

Zang

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant‐ and fungi‐based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant‐ and fungi‐based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant‐ and fungi‐based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal‐derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start‐up products to the market.

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Compendium of sodium reduction strategies in foods: A scoping review

Cited by 24 publications

References 141 publications

Sodium reduction in foods: Challenges and strategies for technical solutions

Sodium reduction in foods: Challenges and strategies for technical solutions

Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

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