Imagine if your only seasoning option was salt, and you poured spoonfuls of it onto your meals every day. Well, that’s how some people consume sodium – way too much of it! Sodium is vital for our bodies, but in small quantities. However, over 90% of Americans exceed the recommended intake, putting their health at risk. This affects long-term heart health, responsible for issues like hypertension and stroke. To combat this problem in the food sector, a recent article has been published that dives into the scientific literature on strategies to reduce sodium in food production. This comprehensive review will be invaluable to those in the industry who want to create healthier options for consumers. The article delves into different methods and techniques being used, such as reformulating recipes, altering processing methods, and utilizing alternative ingredients to lower overall sodium levels without compromising taste. By exploring this research further, food producers can take proactive steps towards reducing sodium content and promoting healthier eating habits among their clientele.
