Memory processes in the development of reduced-salt foods

Herbert, Vanessa; Bertenshaw, Emma J.; Zandstra, E.H.; Brunstrom, Jeffrey Michael

doi:10.1016/j.appet.2014.08.019

Cited by 9 publications

(10 citation statements)

References 52 publications

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“…In contrast to our expectations, the perceived saltiness and liking of the salt-reduced soup were similar to the saltiness and liking of the regular-salt soup without a message, initially and over repeated consumption. This is in line with earlier research showing similar effects in soups where salt had been reduced by up to 32 % (20,28,29) . It contradicts other research showing significantly lower saltiness and liking scores for comparable reduced-salt samples (35) .…”

Section: Discussionsupporting

confidence: 93%

“…The relationship between liking and salt intensity is described in an 'optimum salt curve' in which a certain salt level in food is preferred the most, and higher and lower levels are liked less (15,16) . There are individual differences in people's preferred salt concentration based on prior food experience and dietary habits (17,18) such as habitually adding table salt and regularly consuming products with high salt levels (19)(20)(21)(22) . Ultimately, it is important to shift this curve to lower salt levels.…”

mentioning

confidence: 99%

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Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

Zandstra

Willems

Lion

2018

Public Health Nutr.

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Section: Discussionsupporting

confidence: 93%

mentioning

confidence: 99%

Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

Zandstra

Willems

Lion

2018

Public Health Nutr.

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“…Herbert et al [ 98 ] introduced a new method to quantify memory for the sensory characteristics of a recently consumed food. They found that most people recalled a reduced-salt soup as having a higher salt concentration and suggested that remembered saltiness is influenced by representations of ideal saltiness.…”

Section: Salt Reduction In Foodmentioning

confidence: 99%

“…They found that most people recalled a reduced-salt soup as having a higher salt concentration and suggested that remembered saltiness is influenced by representations of ideal saltiness. They concluded that salt concentrations could be reduced to a greater extent than might be predicted by a direct comparison between a regular and a reduced-salt product [ 98 ].…”

Section: Salt Reduction In Foodmentioning

confidence: 99%

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Hoppu

Hopia

Pohjanheimo

et al. 2017

Foods

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Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.

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“…It is important for health professionals and educators to also provide appropriate practical nutrition education and promotion that will educate, motivate and enable consumers to change their dietary behaviour in a more healthy direction (Newson et al, 2013;Wentzel-Viljoen, Steyn, Ketterer, & Charlton, 2013). In addition, it is important to consider the impact of salt reduction on taste perception and liking of reduced-salt foods to ensure that consumers will like (or even prefer) these reformulated food products (Herbert, Bertenshaw, Zandstra, & Brunstrom, 2014;Liem, Toraman Aydin, & Zandstra, 2012;Willems, van Hout, Zijlstra, & Zandstra, 2014).…”

Section: Introductionmentioning

confidence: 99%

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

Kock

Zandstra

Sayed³

et al. 2016

Appetite

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Pretoria South Africa 0002 riette.dekock@up.ac.za +27 12 420 3238 Highlights New consumer-focused behaviour insights for salt reduction of meals. Unexpected similarities in liking for chicken meals with varying levels of salt. A gradual reduction of salt in chicken stews resulted in a reduced salt intake. 19% consumers added salt back to reduced-salt meals, up to full compensation. AbstractThis study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming chicken stew in light of South Africa"s new salt recommendations. In total, 432 South-African consumers (aged 35.2 ± 12.3 years) consumed a full portion of a chicken stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare chicken stews: 1) no reduction -2013 Na level; regular salt level as currently available on the South African market (24473 mg Na/100g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025 mg Na/100g), 3) 2016 salt level, as per regulatory prescriptions (18000 mg Na/100g), 4) 2019 salt level, as per regulatory prescriptions (13000 mg Na/100g). Consumers were randomly allocated to consume one of the four meals.Liking, salt taste perception, and use of table salt and pepper were measured. 1Chicken stews prepared with reduced-salt stock powders were equally well-liked as chicken stews with the current salt level. Moreover, a gradual reduction of the salt in the chicken stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 Na level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases.More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products.

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Memory processes in the development of reduced-salt foods

Cited by 9 publications

References 52 publications

Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

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