Food manufacturers are facing heightened pressure to reduce the sodium content in their products due to its established connection with high blood pressure. The Centers for Disease Control and Prevention reports that over 75% of sodium consumed by Americans comes from processed foods. To address this, companies now have a diverse array of sodium reduction strategies available, including ingredients like hollow salt crystals, alternative salts, and umami-enhancing options such as mushroom extracts and herbs. However, replacing salt is challenging, as it serves multiple functions beyond just flavor; it extends shelf life, improves texture, and retains moisture in products like processed meats, effectively preventing the loss of moisture and fat.
Nevertheless, industry initiatives to lower sodium levels in the U.S. and other regions have demonstrated that significant reductions are achievable, even in categories such as cheese and baked goods that have traditionally depended on salt for its functional properties. Concurrently, consumers are increasingly mindful of their sodium intake. According to CDC research, approximately 58% of Americans check the sodium content of food products while shopping, a trend expected to encourage food manufacturers to seek various sodium reduction methods, particularly as more Americans are advised to further decrease their sodium consumption.
The current 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—representing about two-thirds of the U.S. population—a lower limit of 1,500 mg per day is recommended. In this context, calcium citrate acid has emerged as a potential ingredient to aid in sodium reduction efforts, as it can enhance flavor and functionality while helping to maintain the quality of food products. As food manufacturers continue to innovate, calcium citrate acid will likely play a crucial role in replacing sodium in various formulations.