Sodium is one of food manufacturers’ greatest allies, with sodium additives allowing the biggest names in the food industry to extend the shelf lives of their packaged foods and enhance the flavor of their prepared offerings.
However, there are growing health concerns regarding the overconsumption of sodium and its correlation to high blood pressure, a trend that has prompted the food processing industry to lower sodium content. There’s just one problem — knowing how to reduce the amount of sodium in the food supply without compromising its taste or safety.
Below, we explore the continued importance of sodium in food processing and discuss strategies to create lower-sodium foods.
Sodium’s Function in Food Processing
Sodium serves several critical functions in food manufacturing. Its role as a preservative is vital; sodium inhibits the growth of bacteria, years, and molds, thereby extending a product’s shelf life.
Beyond that, food brands use sodium as a flavor enhancer, as the mineral can season food and intensify the natural flavors already present. That’s why salt — sodium chloride — is a staple in kitchens and commercial manufacturing operations alike. Salt also acts as a texture modifier, influencing the feel of various foods, from processed meats to baked goods.
Common Sodium Additives
Three of the most common sodium additives in use today are:
1. Sodium Chloride
When most people hear “sodium,” they immediately think of sodium chloride or table salt. While it is most often used for seasoning, it also aids in moisture retention in meats and can enhance the texture of numerous goods.
While run-of-the-mill table salt is by far the most popular and well-known form of sodium, it’s not the only version of the mineral that plays a critical role in our food supply chain.
2. Sodium Benzoate
Used primarily as a preservative in acidic foods like salad dressings and carbonated drinks, sodium benzoate is excellent at inhibiting microbial growth.
3. Sodium Nitrate
Lastly, sodium nitrate, often found in cured meats, preserves color and protects against bacteria. It is particularly effective at protecting against Clostridium botulinum.
Strategies to Lower Sodium in Food Manufacturing
Imagine, for a moment, that salt was suddenly banned altogether, meaning you could no longer use it for cooking. Eliminating salt from your ingredient list would help reduce sodium intake, but it would also make it much harder to serve delicious meals.
Fortunately, no one is trying to ban sodium. Food manufacturers are just working on scaling back to help everyone avoid consuming too much sodium and stay healthy. With that said, a few different ways in which the industry is doing so include the following:
1. Employing Sodium Reduction Techniques
Some manufacturers are gradually reducing the sodium they put in their products. Such an approach can help consumers slowly adapt to less salty tastes without a noticeable difference in flavor. Home chefs can apply the same technique to scale back on salt usage and consumption in their kitchens.
2. Using Alternative Seasonings
Incorporating herbs, spices, and other flower enhancements into products is another way in which food manufacturers work to reduce our reliance on sodium while maintaining or even enhancing the flavor profiles of our favorite meals and snacks. It may take some experimenting to rework their most popular recipes, but who knows; you might just discover that you like the new style even more than its extra-salty original.
3. Considering Ingredient Substitutions
Potassium chloride is a popular substitute for sodium that can mimic its effects, though it is a bit more potent and can impart a bitter taste if used excessively. Therefore, brands and manufacturers must use it sparingly, especially if unfamiliar.
Regulatory Guidelines for Sodium
The FDA and other health organizations have set forth guidelines and initiatives to reduce sodium intake among the population. These include specific recommendations for daily sodium intake, encouragement for food manufacturers to lower sodium levels in their products, and the development of dietary guidelines to educate consumers about the risks associated with high sodium consumption.
According to the FDA, 40% of Americans’ dietary sodium comes from these foods:
- Deli meat sandwiches
- Burritos and tacos
- Pizza
- Savory snacks
- Soups
- Pasta
- Poultry
- Egg dishes and omelets
- Burgers
According to FDA recommendations, dietary sodium intake should be equal to or less than 2,300 milligrams (mg) per day; reducing sodium intake below the 2,300 mg threshold can help people meet these dietary guidelines and avoid sodium-related ailments. The FDA also provides some basic sodium reduction tips, such as being more cognizant of how many high-sodium foods you consume.
However, sodium content can vary significantly between foods of the same type. For instance, a pre-packaged microwavable burger from the gas station will probably have more sodium packed into it than a homemade burger patty you grill yourself.
This doesn’t mean you should never reach for convenient food items. You just need to pay attention to food labels and keep up with your average daily sodium intake. If you eat a convenience item for breakfast high in sodium, try to offset that decision by eating some low-sodium foods at dinner time.
Sodium Content in Processed Foods
Processed meals are notorious for being high-sodium foods. Overindulging in these types of foods can bring about some serious health implications, such as an increased risk of hypertension and heart disease.
In turn, you must pay attention to the sodium measurement of foods. Remember, the FDA recommends no more than 2,300mg of sodium per day, and it’s perfectly acceptable to be under the daily sodium limit unless your doctor tells you otherwise.
From a manufacturer’s perspective, balancing satisfying consumer taste preferences and meeting health guidelines is essential. Ongoing research into alternative ingredients and processing methods offers hope for achieving that balance.
Sodium’s role in food manufacturing is complex. While the journey toward reduced sodium in processed foods is challenging, it is a necessary step toward ensuring a healthier future overall. The food manufacturing industry can rise to the challenge through innovative strategies, adherence to regulatory guidelines, and a commitment to consumer health.