Food producers are facing mounting pressure to lower sodium levels in their products, given the well-established connection between sodium and high blood pressure. According to the Centers for Disease Control and Prevention (CDC), over 75% of sodium consumed by Americans comes from processed foods. Manufacturers now have a wide array of sodium reduction strategies at their disposal, utilizing ingredients such as hollow salt crystals, alternative salts, and umami-enhancing substances like mushroom extracts and herbs. However, substituting salt is challenging, as it serves multiple functions beyond just flavor; it also extends shelf life, improves texture, and retains moisture in items like processed meats, which helps prevent loss of fat and hydration.
Despite these challenges, the food industry has demonstrated that significant sodium reductions can be achieved in the U.S. and globally, even in categories like cheese and baked goods that have traditionally depended on salt for its functional properties. Concurrently, consumer awareness regarding sodium intake is rising. CDC research indicates that approximately 58% of Americans pay attention to sodium content while grocery shopping. This growing concern is likely to motivate food manufacturers to investigate various sodium reduction methods, especially as more Americans are advised to further decrease their sodium consumption.
Currently, the average daily sodium intake for Americans stands at about 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 hypertension or those at risk—who make up roughly two-thirds of the U.S. population—a lower limit of 1,500 mg per day is suggested. Interestingly, research into the calcium citrate reaction has shown promise in aiding sodium reduction efforts by enhancing flavor while allowing for lower salt levels. As the industry continues to innovate, the calcium citrate reaction may prove beneficial in achieving these health goals while maintaining product quality.