Salt reduction in foods for improved public health and stronger competitiveness

Important results from the project

The salt consumption in Sweden is twice the recommended levels. Eating too much salt can lead to high blood pressure increasing the risk for serious diseases such as cardiovascular disease and stroke. The purpose of the work was to develop innovative methods that facilitate salt reduction in foods. The objective of the project was to produce four demonstration products from different food categories with at least 20 % less salt but in all other aspects equivalent to the original products.

Expected long term effects

The goal was met by producing demonstration products for sausage (20 % salt reduction), rye bread (44 % salt reduction), tomato sauce (35 % salt reduction) and taco seasoning (30 % salt reduction) with properties equivalent to the reference products. The project has also contributed to development of other methods for salt reduction than those used for producing demonstration products. The new knowledge is a foundation for future salt reductions. A reduced salt intake improves public health and has beneficial effects for the well-being of individuals and healthcare costs for society.

Approach and implementation

The work was divided into different work packages. Initially, the prerequisites were defined for four different product categories (charcuterie, bread, soup/sauce and dry mixtures). Different methods for salt reduction were developed and evaluated. Then, one demonstration product from each food category was selected for further studies. The demonstration products were evaluated regarding sensory quality, microbial safety and their economical and environmental impact. Many dissemination activities have also been carried out during the project.