{"id":629,"date":"2024-01-05T07:54:31","date_gmt":"2024-01-05T07:54:31","guid":{"rendered":"https:\/\/disproquima.com\/?p=629"},"modified":"2024-07-18T15:25:47","modified_gmt":"2024-07-18T15:25:47","slug":"sodium-reduction-still-on-the-rise","status":"publish","type":"post","link":"https:\/\/disproquima.com\/de\/sodium-reduction-still-on-the-rise\/","title":{"rendered":"Sodium reduction still on the rise"},"content":{"rendered":"<p><b>JOINT ACTION FOR BETTER NUTRITION<\/b><\/p>\n<p>Increased consumption of\u00a0<u>processed food<\/u>, rapid\u00a0<u>urbanization<\/u>, and\u00a0<u>changing lifestyles<\/u>\u00a0have\u00a0<strong>shifted our dietary patterns<\/strong>\u00a0into\u00a0<strong>excessive salt\/sodium\u00a0intake.<\/strong><\/p>\n<p>Fortunately,\u00a0<strong>governments\u00a0<\/strong>and\u00a0<strong>healthcare<\/strong>\u00a0professionals have been\u00a0<u>working in tandem<\/u>\u00a0to\u00a0<strong>increase awareness<\/strong>\u00a0about the implications of excessive salt\u00a0consumption. At the same time,\u00a0<strong>consumers\u00a0<\/strong>have begun to\u00a0<u>demand low-sodium<\/u>\u00a0food alternatives.<\/p>\n<p>Consequently, many\u00a0<strong>companies in the food and beverage industry<\/strong>\u00a0have begun to\u00a0<u>reformulate their existing products<\/u>\u00a0with a new challenge:\u00a0<strong>Maximizing taste<\/strong>\u00a0while\u00a0<strong>limiting sodium<\/strong>\u00a0content.<\/p>\n<p>From\u00a0<strong>Disproquima<\/strong>, we would like to present our<strong>\u00a0sodium substitutes<\/strong>\u00a0to ensure an\u00a0<u>incredible final taste without compromising consumers&#8216; health.<br \/>\nhttps:\/\/disproquima.com\/uploads\/blog\/b296625b.jpg<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-630\" src=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-scaled.jpg\" alt=\"\" width=\"2560\" height=\"749\" srcset=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-scaled.jpg 2560w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-300x88.jpg 300w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-1024x300.jpg 1024w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-768x225.jpg 768w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-1536x449.jpg 1536w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/b296625b1-2048x599.jpg 2048w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><br \/>\n<\/u><\/p>\n<p><strong>WHAT ABOUT SODIUM?<\/strong><\/p>\n<p>Excessive salt intake contributes to\u00a0<strong>high blood pressure<\/strong>, increasing the risk of\u00a0<strong>heart disease<\/strong>,\u00a0<strong>stroke<\/strong>, and\u00a0<strong>kidney diseases<\/strong>. That is why at the\u00a0<u>World Health Assembly<\/u>\u00a0in May 2013, all Member States of the World Health Organization signed up to the target to\u00a0<a href=\"https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/salt-reduction#:~:text=WHO%20Member%20States%20have%20agreed,to%20improve%20population%20health%20outcomes.\"><strong>reduce salt intake by 30% by 2025<\/strong><\/a>. As a result, many countries started reporting reductions in salt levels in foods, although most programs were voluntary.<\/p>\n<p>However, these new measures were not enough: Nowadays, while the physiological requirement for salt is\u00a0<u>less than 5 grams per day<\/u>, most\u00a0<strong>populations eat between 9 and 12 grams.<\/strong><\/p>\n<p>In industrial countries, about 75-80% of dietary salt is obtained through\u00a0<strong>processed food consumptio<\/strong>n, 5-10% is\u00a0<strong>naturally present in food<\/strong>, and the remaining 10-15% comes from salt added during\u00a0<strong>cooking or at the table.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-632\" src=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/06e5639b1.png\" alt=\"\" width=\"1090\" height=\"442\" srcset=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/06e5639b1.png 1090w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/06e5639b1-300x122.png 300w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/06e5639b1-1024x415.png 1024w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/06e5639b1-768x311.png 768w\" sizes=\"auto, (max-width: 1090px) 100vw, 1090px\" \/><br \/>\n<\/strong><\/p>\n<p><strong>SALT REDUCTION BY FOOD REFORMULATION<\/strong><\/p>\n<p>A growing percentage of the population knows the potentially adverse consequences of excessive salt intake.<em><b>\u00a0<\/b><\/em><\/p>\n<p align=\"center\"><em><b>2 in 5 consumers globally say they have decreased their sodium\/salt intake in the past 12 months.<\/b><\/em><\/p>\n<p>Consequently, several companies in the food and beverage industry have already changed their product portfolios to promote healthier diets.<\/p>\n<p>&#8211; Top categories of\u00a0<strong>food and beverage launche<\/strong>s tracked with\u00a0<strong>low\/no\/reduced sodium<\/strong>\u00a0from 2018 to 2021 show that<strong>\u00a0baby &amp; toddlers<\/strong>\u00a0is the\u00a0<u>top category<\/u>, followed by\u00a0<strong>Sauces &amp; Seasonings<\/strong>\u00a0and\u00a0<strong>Soft Drinks<\/strong>.\u00a0<strong>Baby &amp; toddlers\u00a0<\/strong>is the\u00a0<u>fastest growing categories<\/u>.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-634\" src=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/0f078d351.png\" alt=\"\" width=\"898\" height=\"363\" srcset=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/0f078d351.png 898w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/0f078d351-300x121.png 300w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/0f078d351-768x310.png 768w\" sizes=\"auto, (max-width: 898px) 100vw, 898px\" \/><br \/>\nReplacing salt is<u>\u00a0not a simple task<\/u>\u00a0since salt provides a\u00a0<strong>pleasant taste,\u00a0<\/strong>acts as a\u00a0<strong>microbiological preservative<\/strong>, is a\u00a0<strong>flavor\u00a0<\/strong>and\u00a0<strong>aroma enhancer<\/strong>, and influences\u00a0<strong>rheology<\/strong>,\u00a0<strong>freezing point<\/strong>,\u00a0<strong>water activity<\/strong>,\u00a0<strong>protein hydration<\/strong>, and\u00a0<strong>lipid binding<\/strong>.<\/p>\n<p>Our salt replacer\u00a0<a href=\"https:\/\/nutra-sal.com\/nutrasal-en\/\"><strong>NutraSal\u00ae<\/strong><\/a>\u00a0has been developed by\u00a0<strong>Nutramax\u00a0<\/strong>to serve the food industry with products low in sodium with an\u00a0<strong>incredible final taste<\/strong>\u00a0to ensure customer satisfaction and to ensure\u00a0<strong>microbiological stability.\u00a0<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-636\" src=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/35a331d91.png\" alt=\"\" width=\"1128\" height=\"292\" srcset=\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/35a331d91.png 1128w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/35a331d91-300x78.png 300w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/35a331d91-1024x265.png 1024w, https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/35a331d91-768x199.png 768w\" sizes=\"auto, (max-width: 1128px) 100vw, 1128px\" \/><br \/>\n<b>REFERENCES<\/b><\/p>\n<p><em><strong>&#8211; Limit fat, salt, and sugar intake.\u00a0<\/strong><\/em>WHO. Available on:\u00a0<a href=\"http:\/\/www.emro.who.int\/nutrition\/reduce-fat-salt-and-sugar-intake\/index.html\">http:\/\/www.emro.who.int\/nutrition\/reduce-fat-salt-and-sugar-intake\/index.html<\/a><\/p>\n<p>&#8211; Webster J, Trieu K, Dunford E, Hawkes C. Target Salt 2025:\u00a0<strong><em>A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods\u00a0<\/em><\/strong>(2014). Nutrients, 6(8):3274-3287. Available on:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/nu6083274\">https:\/\/doi.org\/10.3390\/nu6083274<\/a><\/p>\n<p><b><i>&#8211; Reducing sodium.<\/i><\/b>\u00a0International Food &amp; Beverage Alliance. Available on:\u00a0<a href=\"https:\/\/ifballiance.org\/commitments\/product-formulation\/reducing-sodium\/\">https:\/\/ifballiance.org\/commitments\/product-formulation\/reducing-sodium\/<\/a><\/p>\n<p>&#8211; Kloss L, Meyer JD, Graeve L, Vetter W.\u00a0<b><i>Sodium intake and its reduction by food reformulation in the European Union \u2014 A review<\/i><\/b><i>\u00a0<\/i>(2015).\u00a0<i>NFS Journal, 1, 9\u201319.\u00a0<\/i>Available on:\u00a0<a title=\"Persistent link using digital object identifier\" href=\"https:\/\/doi.org\/10.1016\/j.nfs.2015.03.001\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1016\/j.nfs.2015.03.001<\/a><\/p>\n<p>&#8211;<strong><em>Innova Data Base<\/em><\/strong>. Available on:\u00a0https:\/\/innovadatabase.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>JOINT ACTION FOR BETTER NUTRITION Increased consumption of\u00a0processed food, rapid\u00a0urbanization, and\u00a0changing lifestyles\u00a0have\u00a0shifted our dietary patterns\u00a0into\u00a0excessive salt\/sodium\u00a0intake. Fortunately,\u00a0governments\u00a0and\u00a0healthcare\u00a0professionals have been\u00a0working in tandem\u00a0to\u00a0increase awareness\u00a0about the implications of excessive salt\u00a0consumption. At the same time,\u00a0consumers\u00a0have begun to\u00a0demand low-sodium\u00a0food alternatives. Consequently, many\u00a0companies in the food and beverage industry\u00a0have begun to\u00a0reformulate their existing products\u00a0with a new challenge:\u00a0Maximizing taste\u00a0while\u00a0limiting sodium\u00a0content. From\u00a0Disproquima, we [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-ingredients"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sodium reduction still on the rise - Disproquima<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/disproquima.com\/de\/sodium-reduction-still-on-the-rise\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sodium reduction still on the rise - Disproquima\" \/>\n<meta property=\"og:description\" content=\"JOINT ACTION FOR BETTER NUTRITION Increased consumption of\u00a0processed food, rapid\u00a0urbanization, and\u00a0changing lifestyles\u00a0have\u00a0shifted our dietary patterns\u00a0into\u00a0excessive salt\/sodium\u00a0intake. Fortunately,\u00a0governments\u00a0and\u00a0healthcare\u00a0professionals have been\u00a0working in tandem\u00a0to\u00a0increase awareness\u00a0about the implications of excessive salt\u00a0consumption. At the same time,\u00a0consumers\u00a0have begun to\u00a0demand low-sodium\u00a0food alternatives. Consequently, many\u00a0companies in the food and beverage industry\u00a0have begun to\u00a0reformulate their existing products\u00a0with a new challenge:\u00a0Maximizing taste\u00a0while\u00a0limiting sodium\u00a0content. 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Fortunately,\u00a0governments\u00a0and\u00a0healthcare\u00a0professionals have been\u00a0working in tandem\u00a0to\u00a0increase awareness\u00a0about the implications of excessive salt\u00a0consumption. At the same time,\u00a0consumers\u00a0have begun to\u00a0demand low-sodium\u00a0food alternatives. Consequently, many\u00a0companies in the food and beverage industry\u00a0have begun to\u00a0reformulate their existing products\u00a0with a new challenge:\u00a0Maximizing taste\u00a0while\u00a0limiting sodium\u00a0content. 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