Food manufacturers are facing increasing pressure to reduce sodium levels in their products due to the established connection between high sodium intake and elevated blood pressure. According to the Centers for Disease Control and Prevention (CDC), over 75% of sodium consumed by Americans comes from processed foods. Companies now have a wide array of sodium reduction strategies available, using ingredients such as hollow salt crystals, alternative salts, and umami-enhancing components like mushroom extracts and herbs. Nevertheless, replacing salt is challenging since it serves multiple purposes beyond just flavoring; it enhances shelf life, improves texture, and retains moisture in products like processed meats, which helps prevent moisture and fat loss.
Despite these challenges, industry efforts to lower sodium levels in the U.S. and globally have demonstrated that significant reductions are achievable, even in traditionally salt-dependent categories such as cheese and baked goods. Meanwhile, consumer awareness regarding sodium intake is rising. Approximately 58% of Americans actively check the sodium content of foods while grocery shopping, as per CDC research. This heightened awareness is likely to motivate food manufacturers to investigate various sodium reduction methods, particularly as more Americans are advised to further decrease their sodium consumption.
Currently, the average daily sodium intake for Americans stands at 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 for a healthy diet, with an even lower target of 1,500 mg per day suggested for individuals with hypertension or those at risk, a group that constitutes about two-thirds of the U.S. population. In light of these guidelines, the incorporation of alternatives, such as calcium citrate 800mg, may play a significant role in achieving lower sodium levels while maintaining the desired taste and texture in food products. With the ongoing emphasis on health and nutrition, food manufacturers are likely to continue exploring innovative approaches, including the use of calcium citrate 800mg, to enhance their offerings while addressing sodium concerns.