Building flavours with less salt, fat

Source：ringier Release Date：2012-11-16 227

Manufacturers find ways to reduce salt and fat in sauces and dips as consumers raise their concerns

MOST recently, a UK consumer survey done by the food research company Leatherhead Food International (LFI) and its sensory & consumer department uncovered the fact that, of a sample of more than 1,600 consumers, 93% admit to being concerned about their health, with 40% believing food plays an ‘extremely important’ role. If we look at UK retail sales of salt sold as a condiment alone, there has been growth in low-sodium and sea-salt products (which are both perceived to be healthier alternatives) at the expense of granulated table salt. Thus, manufacturing trends today are moving towards such directions as, say, reduced sodium content in food (and drink) products, or lowered fat in mayonnaise, amongst other decisions to do with consumers’ health requirements.

LFI conducted an Internet survey and asked consumers what they thought about salt in products. Over 40% of the 1,342 consumers who participated said they were concerned about their salt intake levels, with the same percentage stating they use less salt in cooking.

Urgent need to cut back on salt

In Australia, the average saltiness of processed foods has risen 9% in the past four years. Processed foods are the main source of salt for the average Australian. Hence, 9% increase is also the average population salt intake.

“When salt levels in processed foods go up so too does daily salt consumption,” Professor Bruce Neal from the George Institute for Global Health said during the 24th Scientific Meeting of the International Society of Hypertension. “With the best will in the world people can’t avoid it because we don’t have high salt warning labels on products.”

The information prepared by the Institute was based on the salt levels found in 28,000 processed foods sold in leading Australian supermarkets between 2008 and 2011. In that period, three separate bodies monitored the salt levels in foods — the National Heart Foundation of Australia, the Australian Division of World Action on Salt & Health (AWASH) and the Federal Government. The researchers noted that each program covered only a small part of the food supply and all were entirely voluntary.

Salt intake amongst Asians is also high. In Nike Air Max