Food manufacturers are facing growing pressure to reduce sodium levels in their products due to the established connection between sodium intake and high blood pressure. According to the Centers for Disease Control and Prevention, over 75% of sodium consumed by Americans comes from processed foods. To address this, companies are utilizing a variety of sodium reduction strategies, including ingredients such as hollow salt crystals, alternative salts, and umami-enhancing products like mushroom extracts and herbs. However, replacing salt is challenging, as it serves multiple functions beyond just flavor; it contributes to shelf life, improves texture, and helps retain moisture in products like processed meats, thereby preventing moisture and fat loss.
Industry efforts in the U.S. and around the world have demonstrated that substantial sodium reductions are achievable, even in categories like cheese and baked goods that have traditionally relied on salt for its functional properties. Meanwhile, consumer awareness regarding sodium intake is on the rise. Research from the CDC indicates that approximately 58% of Americans check sodium content while grocery shopping. This growing concern is likely to drive food manufacturers to continue exploring various sodium reduction techniques, especially as an increasing number of 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 for hypertension—which makes up nearly two-thirds of the U.S. population—a lower target of 1,500 mg per day is advised. In this context, innovative solutions like pearl calcium may play a role in helping manufacturers reduce sodium while maintaining product quality. By integrating pearl calcium and similar alternatives, the food industry can better meet the dietary needs of consumers concerned about sodium levels, ultimately contributing to healthier eating habits across the nation.