Sodium reduction is coming back – what does that mean for flavor?

A change in presidential administration means a lot of things, including weighing in on dietary guidelines for children and adults. For instance, the Trump administration was reducing nutrition requirements — including sodium levels — for school meals, and the Biden administration is expected to hew more closely to guidelines set during the Obama years.

That means sodium education is likely to become part of any “healthy for you” conversation around food and beverages. And salt is everywhere. Unlike fat and sugar, however, salt is more of a utility player when it comes to food and beverage creation, so lowering or eliminating it is trickier. A recent article in Meat + Poultry magazine explored this challenge, with some input from Sensient Flavors on how to achieve success.

The piece discussed Sensient Flavors’ wide range of natural flavors that assist with sodium reduction. For instance, by boosting savory notes, a flavor can heighten the perception of saltiness, as well as provide juiciness and a more enhanced mouthfeel. Sensient also offers a flavor system that’s available in liquid and dry formats and offers up to 40% sodium reduction.

Another exciting area? Yeast extracts, which add more dimension through roasted flavor notes. These pair well with items such as hot dogs and lunch meat, and they support clean-label efforts because they can be listed as yeast extract and natural flavor. And best of all, these enhancers and others in Sensient’s full line don’t require any special handling or storage.

A range of other food ingredients may assist with sodium reduction. Some are specific to application, while others may be used in all types of products.

Ready to explore all the ways to achieve and maintain the flavor punch of salt while meeting consumer demands for lower sodium and clean labeling? Let’s get started.