Taste question mark hangs over low-salt products
Low-sodium brands may struggle to gain traction with consumers as recipe changes affect a product’s taste, a leading US nutritionist said on Friday.
With research into US consumers claiming that more shoppers are paying attention to the amount of salt they eat, food manufacturers are stepping up efforts to launch no- or low-sodium products.
Just last week, Heinz unveiled a tomato ketchup line marketed as containing ‘no salt’, while Campbell Soup Co. launched its lower-sodium namesake soup.
However, Roger Clemens, professor of pharmacology and pharmaceutical sciences at the USC School of Pharmacy, told just-food that certain sections of the population, particularly older consumers, have not been keen on the taste of products containing less sodium.
“Several large manufacturers have launched many low-sodium and no-sodium products for the past two decades. None of the products has gained consumer acceptance for flavour. Perhaps, the recent launches of low-sodium foods will change that sensory acceptance,” Clemens said.
“However, the sensory experience of lower sodium foods is difficult to accept, particularly among the more mature consumer. The lower sodium product is a sensory experience that is slow to develop in this population, yet more acceptable to some of the younger age groups.”
Campbell said the use of sea salt in its soup “reduced the level of sodium and kept the “great taste people have loved for more than 100 years”. Cutting the level of sodium is, the company insisted, “a strategic priority” for the business.
Nevertheless, Clemens insisted sodium remains an “essential nutrient” for the body and food manufacturers need to consider its benefits when reformulating their products.
“The bottom line is that sodium has many functions in our bodies and in food products. Approaches to lower sodium in food products must consider these functions, including nutritional quality, product safety, and ultimately, sensory acceptance.”
just-food is the world’s leading portal for the global pre-packaged food and retail industries. Its daily mix of breaking news, views, analysis and research serves over 100,000 food executives each month. http://www.just-food.com/
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Why don’t you let your readers know the truth about the amount of sodium they need, the amount of sodium they get in thier foods that is naturally occurring ie: vegetables, fruits, nuts, grains, legumes and unprocessed meat is more than enough for them!
My husband and I have been sodium free (except for what is naturally occurring in our foods) for over 8 years now. We have found that food has so much flavor that we never were able to taste because it was filled with so much sodium and preservatives. Once you start lowering the sodium until you completely avoid buying anything that contains it and learn to use spices and the natural flavors of the food itself to satisfy your palate you will never know how great food can really be! Whenever someone outside of the two of us eats the food we make, they are flabergasted by the taste of the food and always state how unbelieveable the food taste. Then when they realize nothing has any sodium in it they just cannot understand how it taste like it does. Our grown children and thier mates also are doing the same thing because they realize how much they enjoy eating when they come to mom & dads to eat! Our biggest regret about it is we did not do it sooner!
Wake-Up people, the reason Campbell’s and all the rest are having a hard time gaining acceptance in this area is because they continue the same dead recipe they make with all the preservatives and do not try to change it in any way,
YULK! Dead, Dead Dead! food……….I have tried Campbell’s no salt soups, oh my gosh, you couldn’t feed that to an animal and expect them to eat it. It is tasteless!!!
They also need to keep putting in the sodium and the preservatives or otherwise it will not last on the shelves long enough especially tasting the way they present it. (why do you think they do it that way ) There are some great no salt added products out there that are fantastic! When you find them you will also find that they are wiped out pretty quick by people like us No Salt fanatics. Plus you need to learn to spice it up with fresh herbs and spices, wow!
I recently had my blood done and an emergency surgery to which I was told my sodium level was just fine, on the low side of what society deems as normal but just Great, then told by my surgeon I have the inside of a young woman half my age. the dietician came to ask why I did not want food from the hospital when I told her why she shook her head and smiled and stated she wishes she could get just one patient to understand and eat like that, (including herself!)
So wake-up and learn to eat fresh as much as you can and use absolutely no processed foods. Before to long you will find the taste of salt at all is repulsive to you! It is indeed a poison that’s why you find yourself drinking so many liquids. We have found when you do not eat any sodium your thirst is no longer there and you actually have to remember to drink water……………..
Just needed to get that off my chest. Thanks!
Thank you for that article. We have never been big salt eaters but lately we have fallen off the wagon. And now trying to find the lowest in salt products on the shelf is mind blowing. the difference between one cream cheese or one cracker and the next, the difference is huge it is a big business just on its own!
And you need to bring along the magnifying glass cos’ the ingredients list is so SMALL!!
We are getting lots of fruit to nibble on. It really is a complete new way of life.
Thank you for your article I will spice up my food too
Marianne