Page 32 - FoodFocusThailand No.246 October 2026

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3 SODIUM REDUCTION INNOVATIONS:

A NEW FRONTIER FOR THE HEALTH &

WELLNESS FOOD INDUSTRY

“When delicious food often comes with high sodium, is it possible for healthy food to remain just as flavorful?”
This question has become a major challenge for food scientists globally as they develop new technologies
to balance taste and health.

The World Health Organization (WHO) recommends This article highlights three key approaches currently gaining
that adults consume no more than 2,000 milligrams of traction in low-sodium product development. All three innovations
sodium daily, which is equivalent to about 5 grams of salt. share the goal of “reducing sodium without reducing flavor” and
However, in daily life, sodium is hidden in nearly every represent significant milestones for the future of the food industry.
meal, from seasonings, sauces, and fish sauce to snacks
and processed foods. As a result, many consumers Innovation 1: Micro-Sized Salt Particles Enhancing
unknowingly consume excessive sodium. Long-term high Saltiness Perception
sodium intake is associated with risks of hypertension, If asked how to make food taste saltier, many might suggest adding
cardiovascular disease, chronic kidney disease, and more salt. In reality, perceived saltiness depends not only on the
non-communicable diseases (NCDs), which pose a major total amount of salt present, but also on the rate at which sodium
burden on global public health systems. ions (Na ) reach the taste receptors on the tongue.
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Although public health advice to “reduce salt” is When salt comes into contact with saliva, its crystals dissolve
communicated continuously, salt reduction presents a far and release sodium ions. These ions pass through Epithelial
more complex challenge for the food industry than many Sodium Channels (ENaC) on taste receptor cells, inducing electrical
realize. Salt not only imparts a salty taste, but also potential changes that transmit signals via gustatory nerves to the
plays multiple structural and functional roles, including brain, producing the sensation of saltiness. Faster dissolution and
enhancing savoriness, balancing flavors, improving receptor entry enable the brain to perceive higher saltiness,
texture, inhibiting microbial growth, and extending shelf even when the actual sodium content remains constant or
life. Consequently, directly removing salt from formulations decreases.
often compromises product identity and leads to consumer This concept inspired research into health-oriented seasoning
rejection. powders, examining how reducing particle size impacts consumer
For this reason, the paradigm for developing low- taste perception. An initial survey of 200 consumers revealed that
sodium foods has shifted from “How much salt can we buyers look beyond flavor; they demand low-sodium, low-fat, low-
remove?” to “How can consumers still perceive food calorie, high-fiber products with strong adhesion properties. This
as delicious despite using less sodium?” The solution demonstrates that health consciousness is increasingly driving
lies not only in salt substitutes, but in integrating Food purchasing decisions.
Science, Sensory Science, and Food Engineering. This Following formulation development, researchers compared three
holistic approach redesigns the entire food system, from particle size levels: 250, 150, and 105 microns. Results indicated
raw materials and food matrix structures to processing that smaller particle sizes significantly heightened salty taste
conditions and human taste perception mechanisms.

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