Food manufacturers are facing increasing pressure to reduce sodium levels in their products due to its established connection to high blood pressure. The Centers for Disease Control and Prevention reports that over 75% of sodium consumed by Americans comes from processed foods. In response, companies now have a wide range of sodium reduction strategies available, utilizing ingredients such as hollow salt crystals, alternative salts, and umami-enhancing options like mushroom extracts and various herbs. However, replacing salt is challenging because it serves multiple purposes beyond just flavor. It not only extends shelf life and enhances textures but also helps retain water in products like processed meats, preventing moisture and fat loss.
Nevertheless, the industry’s initiatives to lower sodium levels in the U.S. and other regions have demonstrated that significant reductions are achievable, even in categories like cheese and baked goods that have traditionally depended on salt for functional roles. Meanwhile, consumer awareness regarding sodium intake is on the rise. Approximately 58% of Americans report that they check sodium levels when shopping for groceries, according to CDC research. This heightened awareness is likely to motivate food manufacturers to investigate diverse sodium reduction techniques, especially as more Americans are advised to further decrease their sodium consumption.
Currently, the average daily sodium intake for Americans is around 3,400 mg per person. The 2015-2020 Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day as part of a healthy diet. For individuals with or at risk of hypertension—who constitute about two-thirds of the U.S. population—a stricter limit of 1,500 mg per day is advised. Additionally, it is essential to consider potential calcium citrate interactions when evaluating dietary changes, as these interactions can influence sodium metabolism and overall health. As awareness of sodium’s effects continues to grow, the food industry will likely keep exploring innovative ways to reduce sodium content, while also addressing concerns related to calcium citrate interactions in various food products.