Food producers are facing mounting pressure to reduce the sodium levels in their products due to the well-established connection between sodium intake and high blood pressure. According to the Centers for Disease Control and Prevention, over 75% of sodium consumed by Americans comes from processed foods. Fortunately, manufacturers now have a wide range of sodium reduction strategies available, utilizing ingredients such as hollow salt crystals, alternative salts, and umami-enhancing products like mushroom extracts and herbs. However, replacing salt is challenging, as it serves multiple purposes beyond just flavor, including improving shelf life, enhancing texture, and retaining moisture in products like processed meats, which helps prevent the loss of moisture and fat.
Nonetheless, industry efforts to lower sodium levels in the U.S. and globally have demonstrated that substantial reductions are achievable, even in categories like cheese and baked goods that have traditionally depended on salt for functional properties. At the same time, consumers are increasingly attentive to their sodium consumption. Research from the CDC indicates that approximately 58% of Americans check the sodium content on food labels while shopping. This growing concern is likely to encourage food manufacturers to investigate various methods for sodium reduction, especially as more individuals are advised to further decrease their sodium intake.
Currently, the average daily sodium intake for Americans is around 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 those with hypertension or at risk for it—a demographic that constitutes about two-thirds of the U.S. population—a lower threshold of 1,500 mg per day is suggested. As consumers become more health-conscious, they may also seek alternatives like calcium citrate tablets without vitamin D, which can support overall health while managing sodium intake. The increasing awareness of sodium’s health implications is likely to drive food manufacturers to adopt innovative sodium reduction techniques, helping to create a healthier food landscape for all.