Page 74 - FoodFocusThailand No.239 March 2026

STRATEGIC R&D

3. The spatial distribution and layering of salt involve the 1. Blends and masking strategies are commonly used,
non-uniform distribution of salt crystals within foods, creating involving the partial replacement of salt with potassium chloride
varying salt perceptions across different parts of the product or (KCl), combined with bitter blockers or umami enhancers
increasing salt concentration at the surface. Such approaches to reduce undesirable tastes. This approach allows sodium
enhance early salt perception during consumption while reduction without negatively affecting consumer acceptance.
reducing the overall sodium content. 2,4 2. The use of new natural alternatives as seasonings
4. Emulsion design and microstructural engineering, derived from salt-tolerant plants has gained attention as lower-
such as double emulsions or other microstructural modifications, sodium ingredients. However, their complex flavor profiles
allow the release of salt-rich components during consumption. may alter or interfere with product taste, necessitating careful
These approaches can intensify salty perception despite lower selection and product-specific evaluation.
total salt usage.
5. Non-thermal and advanced processing technologies Consumer Acceptance of Reduced Sodium Foods
such as high-pressure processing (HPP), pulsed electric fields Consumer acceptance is a decisive factor in the success
(PEF), and ultrasound help maintain microbiological safety and of reduced-sodium products and depends on product type,
product quality in reduced-sodium formulations, particularly in individual salt preference, and communication strategies.
meat products and ready-to-eat foods. 5,6 Research indicates that gradual sodium reduction enables
consumers to adapt without perceiving noticeable changes,
Reformulation Approaches for Reduced Sodium provided that industry reformulation efforts are continuous.
7
Products Different food categories respond differently to sodium
Combining ingredient reformulation with sensory optimization reduction, and some products are better able to mask off-
and processing adjustments—while maintaining texture, safety, flavors from salt replacers, resulting in sensory profiles closer
and flavor—has led to several effective reformulation strategies: to original formulations. Therefore, product-specific testing is
1. Stealth gradual reduction involves slowly reducing essential. Labeling and product communication also influence
salt levels over time, allowing consumers to adapt gradually taste perception and purchasing decisions, highlighting the
without perceiving a noticeable change. Evidence from industry importance of communication strategies alongside formulation
suggests that this strategy is particularly effective for small to development. Consumer tests often reveal high variability in
moderate reductions in sodium. 7,8 acceptance, particularly for fermented foods with distinctive
2. Flavor compensation using flavor enhancers, especially flavor profiles. As a result, acceptance should be evaluated
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those providing umami and savory notes such as monosodium on a product-by-product basis and interpreted within real-world
glutamate, nucleotides, and yeast extracts, as well as organic consumption contexts.
acids and aroma design, can help maintain salty perception and Reducing sodium in foods is a challenge that requires
desirable mouthfeel in reduced-sodium products. 9,10 comprehensive product design, encompassing formulation,
3. Texture compensation and water retention approaches food structure, processing technologies, and evolving
involve the use of hydrocolloids, proteins, or modifications to fat consumer acceptance driven by health-conscious trends. In
matrices to maintain juiciness and texture that may otherwise parallel, the anticipated implementation of salt tax policies
be lost when sodium content is reduced. 9,11 further underscores the importance of industry preparedness.
4. Integration of multiple strategies; In practice, product Proactive reformulation and continuous product development
reformulation typically involves combining several approaches not only facilitate compliance with emerging regulations but
to achieve quality comparable to the original formulation. At the also help transform policy pressure into a long-term competitive
industrial level, tailored strategy sets are designed for specific advantage.
food categories while also accounting for food safety constraints.

Strategies for Using “Alternative Ingredients” to
Replace Salt
The food industry has increasingly adopted sodium replacers More Information Service Info C012
and non-sodium flavor enhancers to partially substitute for salt.
However, careful control of off-flavors and overall product quality
remains essential. Key strategies include: ข้้อมููลเพิ่่�มูเติ่มู / Additional Information
สามารถนััดหมายเพื่่�อเข้้ารับคำำาปรึกษากับหนั่วยตรวจวิเคำราะห์และวิจัย
คำุณภาพื่อาหารและโภชนัาการ (Analysis and Research Unit of Food
and Nutritional Quality; ARFaN) ได้ทางเว็บไซต์ www.ph.mahidol.ac.th/
ophets/ตรวจวิเคำราะห์คำุณภาพื่อาหารและโภชนัาการ/
Entrepreneurs may schedule an consultation appointment with the
Analysis and Research Unit of Food and Nutritional Quality (ARFaN)
via the following website: www.ph.mahidol.ac.th/ophets/ตรวจวิเคำราะห์
คำุณภาพื่อาหารและโภชนัาการ/

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