Food manufacturers are facing mounting pressure to reduce the sodium content in their products, as the connection between sodium and high blood pressure has been well-documented. The Centers for Disease Control and Prevention (CDC) reports that over 75% of sodium consumed by Americans comes from processed foods. To address this issue, companies have access to a wide array of sodium reduction strategies, including the use of calcium citrate, hollow salt crystals, alternative salts, and umami-enhancing ingredients such as mushroom extracts and herbs.
However, replacing salt is a complex challenge, as it serves multiple functions beyond adding flavor. Salt not only improves shelf life and enhances texture but also plays a critical role in retaining moisture in products like processed meats, thereby preventing the loss of moisture and fat. Nevertheless, industry initiatives aimed at reducing sodium levels in the U.S. and other regions have demonstrated that substantial reductions are achievable—even in categories like cheese and baked goods, which have traditionally depended on salt for its functional properties.
At the same time, consumers are increasingly mindful of their sodium consumption. According to CDC research, around 58% of Americans pay attention to the sodium content of foods while grocery shopping. This growing concern is likely to encourage food manufacturers to continue exploring various sodium reduction methods, especially as more individuals are advised to lower their sodium intake further. Currently, the average daily sodium intake for Americans is approximately 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 of developing it—representing about two-thirds of the U.S. population—a lower threshold of 1,500 mg per day is advised.
The use of calcium citrate in food formulations may provide an effective alternative to help achieve these sodium reduction goals while still meeting functional requirements. As the trend toward healthier eating continues, the industry will likely focus on innovative solutions that incorporate calcium citrate and other alternatives to reduce sodium without compromising product quality.