- WHO notes that most people consume twice the recommended amount of salt in their diets and WHO Member States have agreed to reduce the salt intake of the world's population by 301 TTP9T by 2025.
- Alifarma has developed a solution for the partial or total reduction of added salt while preserving the original organoleptic characteristics and improving the nutritional profile of the product.
Reducing salt intake is considered one of the most effective measures in the strategy to improve the health status of the population. In fact, the World Health Organisation has set a target of reducing the salt consumption of the world's population by 30% by 2025 and the food industry has an essential role to play in the success of this objective. Is it possible to reduce the salt in a meat product without compromising the organoleptic properties of the original? At Alifarma we have a comprehensive solution for the partial or total reduction of added salt, developed with the aim of improving the nutritional profile of your product. Do you want to know more? Read on!
Although salt is the main source of sodium in our diets, the World Health Organisation finds that most people consume too much salt in their regular diet. Specifically, an average of 9-12 grams per day is consumed, twice the recommended maximum intake of less than 5 grams per day. High sodium intake contributes to high blood pressure and increases the risk of heart disease and stroke, and it is estimated that 2.5 million deaths could be prevented each year if global salt intake were reduced to recommended levels. WHO Member States have agreed to reduce the salt intake of the world's population by 301 TTP9T by 2025. To date only nine countries, including Spain, have a comprehensive package of recommended policies to reduce salt intake.
Healthier products
Spain is one of the most representative markets in Europe in the consumption of sausages, however, a study carried out by the Consumers and Users Organisation reveals that there is not a single category of sausages that includes any product rated with an A in the Nutri-Score system. Beyond this specific nutritional assessment, we know that salt content is one of the most sensitive parameters from a health point of view. For this reason, most meat products receive the worst opinions.
In this sense, Europe has the highest share of new launches with a "low/no/reduced sodium" positioning and, within them, the category that has grown the most is meat substitutes.
Reduce salt without compromising the organoleptic properties of the product.
Salt directly affects the organoleptic parameters of the original matrix. We are referring to the taste, texture, preservation, oxidation and even the colour of the product. The challenge is to achieve a product that is just as attractive and with the same characteristics as the original.
At Alifarma we have an integral solution that allows us to carry out the partial or total reduction of added salt with which we can develop meat, fish, vegan products, sauces and other ready meals.
The solution is made up of a list of synergistic ingredients that we adapt to the proposed matrix and to the specific production process. It is therefore a tailor-made solution with which we achieve a very low or non-existent added salt content, while preserving the original organoleptic characteristics. We have successfully tested it on meat products such as cold cuts and sausages and we can affirm that this solution allows us to improve the nutritional profile of the product and define a new category of products on the shelf.
Excessive salt consumption, a global concern
2 out of 5 consumers say they have reduced their salt intake in the last 12 months and, although this is a positive figure, it is still far from the target set by the WHO for 2025. The World Health Organisation's recommendations include the following:
- Reformulate foods to contain less salt and set targets for the amount of sodium in foods and meals.
- Establish public food procurement policies to limit salt or high sodium foods in public institutions such as hospitals, schools or workplaces.
- Front-of-package labelling to help consumers select low-sodium products
One of the keys to meeting the global target is for the food industry to adapt and progressively reduce the salt content of its products. In this way, consumers will adapt to the taste and will not look for alternative products. This is a major challenge for any company and it is already a fact that many are trying to improve the nutritional profile of their meat products and other product ranges.
At Alifarma We also work along the same lines and have a wide range of solutions for the production industry. Would you like to know more about this solution and have our teams advise you on how to incorporate it into your production processes? Do not hesitate to contact Please contact us to find out more about our comprehensive solution for partial or total reduction of added salt.