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 -

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Salt Reduction ' A market and technical review of global initiatives,
actions and challenges for the food industry
Published on May 2010
Report Summary
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.
Table of Content
Contents
1. Executive Summary 5
2. Introduction 7
3. Salt Consumption in Context 9
3.1 Salt Reduction Messages 11
3.2 Consumer Attitudes 12
4. Consumer Segmentation 14
4.1 Gender 14
4.2 Culture 14
4.3 Blood Pressure 15
4.4 Other segmenting factors 15
5. Perception of Salt 17
5.1 Sea Salt 19
5.2 Acid 20
5.3 Complexity of Foods 20
6. Salt Sensitivity 21
6.1 Salt Sensitivity and Age 22
7. Liking of Salt 24
7.1 Influence of Diet 24
7.2 Influence by Age 25
8. Technical Aspects of Salt Reduction 26
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8.1 Salt Replacement Ingredients 27
8.1.1 Potassium Chloride 28
8.1.2 Potassium Lactate 30
8.1.3 Magnesium Sulphate 30
8.2 Salt Enhancers 31
8.2.1 Amino Acids 31
8.2.2 Monosodium Glutamate 32
8.2.3 Trehalose 32
8.2.4 Yeast Technology 32
8.3 Physically Modifying Sodium Chloride 33
8.4 Flavour Technology 34
8.5 Effect of Other Ingredients on Saltiness Perception 35
8.6 Technical Challenges in Achieving Salt Reduction Targets 37
8.6.1 Bakery 37
8.6.2 Meat 39
8.6.3 Snacks 40
8.7 Other Technologies and the Future 41
9. Review of Government and Industry Campaigns Globally 43
9.1 Global - World Action on Salt and Health (WASH) 43
9.2 Europe - Overview 44
9.2.1 Belgium 46
9.2.2 Finland 47
9.2.3 France 49
9.2.4 Germany 51
9.2.5 Ireland 52
9.2.6 Italy 54
9.2.7 Netherlands 55
9.2.8 Norway 57
9.2.9 Spain 60
9.2.10 Sweden 62
9.2.11 Switzerland 63
9.2.12 United Kingdom 64
9.2.13 Australia 67
9.2.14 US 68
9.3 Timeline: Salt Reduction Programme Progress 71
10. Activities of the Major Multinational Food Companies and Retailers 72
11. The Market Size for Low/Reduced Salt/Sodium Foods 84
11.1 Salt Replacers 86
11.2 US 87
11.3 UK 88
11.4 Europe 88
12. Key trends by major product sector 90
12.1 Summary 90
12.2 Bread and bakery goods 90
12.3 Savoury Snacks 92
12.4 Soup 94
12.5 Processed Meats 97
12.6 Ready Meals 99
12.7 Breakfast Cereals 102
12.8 Dairy 103
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13. Gradual Reduction 105
14. Salt Reduction and the Future 107
15. Review of Recent New Product Activity 109
15.1 Soup / Convenience Foods 109
15.2 Condiments and Ingredients 111
15.3 Meat and Meat Snacks 113
15.4 Snacks and Appetisers 115
15.5 Breakfast Cereals / Cereal Bars and Bakery 117
15.6 Cooking Sauces 118
15.7 Dairy / Other 118
16. References 120
17. Appendix - Global Patents relating to Salt Reduction 2000-2010 128
Tables and Figures
Table 1: Total Salt Market by Value, Retail Sales 2004-2008 9
Table 2: List of Salt Replacers 27
Table 3: Percentage of salt consumed in the diet by country 44
Table 4: Claims % of product launches (2007) 85
Table 5: Percentage (%) of global new low/no sodium/salt product launches by category 85
Table 6: Sodium Claim Sales 86
Table 7: Per capita consumption data US and UK (2008) 90
Table 8: New Soup Releases by Claim, 2002-2007* 95
Table 9: Health Related Attributes Soup Shoppers Seek in Soup 95
Figure 1: Estimated UK Retail Volume Sales of Salt 10
Figure 2: Taste Profile Sodium Chloride taken from Dzendolet & Meiselman, 1967 18
Figure 3: Taste Profile Potassium Chloride taken from Dzendolet & Meiselman, 1967 18
Figure 4: Table Salt 19
Figure 5: Oshima Blue Sea Salt 20
Figure 6: HLG Framework for Salt Reduction 45
Figure 7: US Total Frozen Foods Market % Value Share by Sector 100
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