Food manufacturers are facing mounting pressure to reduce sodium levels in their products due to the established link 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. To address this, companies now have a variety of sodium reduction strategies available, utilizing ingredients such as hollow salt crystals, alternative salts, and umami enhancers like mushroom extracts and herbs. However, replacing salt is challenging, as it plays critical roles beyond just flavor; it contributes to shelf life, improves texture, and helps retain moisture in products like processed meats.
Despite these challenges, the food industry has demonstrated that substantial sodium reductions are achievable, 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 growing. Approximately 58% of Americans report that they check the sodium content of foods while shopping, as indicated by CDC research. This heightened awareness is likely to drive food manufacturers to investigate new sodium reduction methods, especially as more individuals are advised to further decrease their sodium intake.
Currently, the average daily sodium consumption 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 daily for a healthy diet, with a lower threshold of 1,500 mg per day suggested for those at risk of hypertension—a demographic that constitutes about two-thirds of the U.S. population. In this context, incorporating products such as metagenics calcium citrate can provide additional health benefits while helping consumers manage their sodium intake more effectively. As awareness and guidelines continue to evolve, both consumers and manufacturers will likely prioritize innovative solutions for sodium reduction.