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Salt Reduction – A market and technical review of global initiatives, actions and challenges for the food industry |
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It is well documented that we eat too much salt. Among the populations of most countries, processed foods account for at least 75% of the daily salt intake, the remainder being added by the consumer. After reviewing the literature on the effect that overconsumption of salt has on human health, the World Health Organisation has recommended that salt intake should not exceed 5-6g/day.
Preferences for salty taste depend on the individual’s habitual salt intake and can change across the age span. The preference is not hereditary and the environment has a strong influence on the preference, influenced by the salt concentration in the foods we consume. This suggests that there are ways in which manufacturers can address the issue in attempt to reduce salt consumer intake without losing their custom. All sectors of the food industry - retailers, manufacturers, trade associations, caterers and suppliers to the catering industry - have responded positively to calls to reduce salt, with major changes proposed in all the main food sectors for which salt reduction is relevant. However, there are specific technical challenges in reducing salt, since salt performs functions other than flavouring.
Leatherhead’s new report on Salt Reduction will discuss these challenges highlighting the activities of some of the major players in salt reduction. New developments in the area of salt replacers will be addressed as well as new product launches on a low/no salt or sodium platform. |
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Table of Contents : |
| 1. Executive Summary
2. Introduction
3. Salt Consumption in Context
3.1 Salt Reduction Messages
3.2 Consumer Attitudes
4. Consumer Segmentation
4.1 Gender
4.2 Culture
4.3 Blood Pressure
4.4 Other segmenting factors
5. Perception of Salt
5.1 Sea Salt
5.2 Acid
5.3 Complexity of Foods
6. Salt Sensitivity
6.1 Salt Sensitivity and Age
7. Liking of Salt
7.1 Influence of Diet
7.2 Influence by Age
8. Technical Aspects of Salt Reduction
8.1 Salt Replacement Ingredients
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8.1.1 Potassium Chloride
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8.1.2 Potassium Lactate
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8.1.3 Magnesium Sulphate
8.2 Salt Enhancers
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8.2.1 Amino Acids
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8.2.2 Monosodium Glutamate
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8.2.3 Trehalose
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8.2.4 Yeast Technology
8.3 Physically Modifying Sodium Chloride
8.4 Flavour Technology
8.5 Effect of Other Ingredients on Saltiness Perception
8.6 Technical Challenges in Achieving Salt Reduction Targets
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8.6.1 Bakery
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8.6.2 Meat
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8.6.3 Snacks
8.7 Other Technologies and the Future
9. Review of Government and Industry Campaigns Globally
9.1 Global - World Action on Salt and Health (WASH)
9.2 Europe - Overview
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9.2.1 Belgium
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9.2.2 Finland
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9.2.3 France
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9.2.4 Germany
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9.2.5 Ireland
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9.2.6 Italy
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9.2.7 Netherlands
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9.2.8 Norway
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9.2.9 Spain
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9.2.10 Sweden
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9.2.11 Switzerland
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9.2.12 United Kingdom
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9.2.13 Australia
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9.2.14 US
9.3 Timeline: Salt Reduction Programme Progress
10. Activities of the Major Multinational Food Companies and Retailers
11. The Market Size for Low/Reduced Salt/Sodium Foods
11.1 Salt Replacers
11.2 US
11.3 UK
11.4 Europe
12. Key trends by major product sector
12.1 Summary
12.2 Bread and bakery goods
12.3 Savoury Snacks
12.4 Soup
12.5 Processed Meats
12.6 Ready Meals
12.7 Breakfast Cereals
12.8 Dairy
13. Gradual Reduction
14. Salt Reduction and the Future
15. Review of Recent New Product Activity
15.1 Soup / Convenience Foods
15.2 Condiments and Ingredients
15.3 Meat and Meat Snacks
15.4 Snacks and Appetisers
15.5 Breakfast Cereals / Cereal Bars and Bakery
15.6 Cooking Sauces
15.7 Dairy / Other
16. References
17. Appendix - Global Patents relating to Salt Reduction 2000-2010
Tables and Figures
Table 1: Total Salt Market by Value, Retail Sales 2004-2008
Table 2: List of Salt Replacers
Table 3: Percentage of salt consumed in the diet by country
Table 4: Claims % of product launches (2007)
Table 5: Percentage (%) of global new low/no sodium/salt product launches by category
Table 6: Sodium Claim Sales
Table 7: Per capita consumption data US and UK (2008)
Table 8: New Soup Releases by Claim, 2002-2007*
Table 9: Health Related Attributes Soup Shoppers Seek in Soup
Figure 1: Estimated UK Retail Volume Sales of Salt
Figure 2: Taste Profile Sodium Chloride taken from Dzendolet & Meiselman, 1967
Figure 3: Taste Profile Potassium Chloride taken from Dzendolet & Meiselman, 1967
Figure 4: Table Salt
Figure 5: Oshima Blue Sea Salt
Figure 6: HLG Framework for Salt Reduction
Figure 7: US Total Frozen Foods Market % Value Share by Sector |
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Published By : Leatherhead Food Research |
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