Food manufacturers are facing increasing pressure to reduce sodium levels in their products due to the well-established connection between sodium and high blood pressure. According to the Centers for Disease Control and Prevention, over 75% of sodium consumed by Americans comes from processed foods. Companies now have a wide array 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. It extends shelf life, improves texture, and helps retain moisture in products like processed meats.
Despite these challenges, industry efforts in the U.S. and beyond have demonstrated that significant sodium reductions are achievable, even in traditionally salt-dependent categories like cheese and baked goods. Concurrently, consumers are becoming increasingly aware of their sodium consumption. Research from the CDC indicates that approximately 58% of Americans check the sodium content of foods while shopping. This awareness is likely to motivate food manufacturers to continue exploring various sodium reduction methods, especially as more Americans are advised to lower their sodium intake.
Currently, the average daily sodium intake for Americans stands at 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 individuals with hypertension or those at risk—approximately two-thirds of the U.S. population—a lower target of 1,500 mg per day is advised. In this context, ingredients such as calcium citrate and magnesium glycinate may play a role in formulating products with reduced sodium content while still maintaining flavor and functionality. By incorporating these alternatives, food manufacturers can meet consumer demands for lower sodium without compromising on quality or taste.