Challenges of Formulating Products to Meet Desired Sodium Targets
Recent activities in the sodium landscape have consumers searching for low-sodium options. As a result, food manufacturers are faced with new technical challenges.
Historical salt references are found throughout many literary works, with the earliest written record of Chinese salt production around 800 B.C. (Kurlansky, 2002). Salt—a basic mineral—has been at the center of wars and religious and cultural practices, and used to generate financial gains. The value of salt in foods was recognized early on as a means to add flavor, control microbial activity, and increase product shelf life. As written by Kurlansky (2002), “Salt is so common, so easy to obtain,…
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