Whether as an ingredient, a preservative or a flavor enhancer, salt is contained in almost all foods – but often in high concentrations. Despite physicians’ warnings, salt consumption in many European countries is more than twice the recom- mended maximum daily intake. On the Shift-Salt project, Brenntag in the Netherlands has joined forces with business partners to research solutions for a more sustainable and healthier intake of salt.
Shift-Salt: in search of an alternative to sodium
Salt consumption in Europe is often far in excess of the maximum amount per day recommended by the World Health Organization (WHO). On average, Europeans consume between nine and 19 grams of salt a day, well above the maximum of five grams recommended by the WHO. This is alarming, as excessive salt consumption increases the risk of life-threatening diseases such as hypertension, cardiovas- cular disorders and kidney disease. The WHO estimates that up to 2.5 million deaths could be prevented every year if salt consumption were cut to the recommended level.
At the same time, though, salt is also essential. Not just directly for the human body, where it plays an important role in digestion and bone formation for example, but also for our expectations with regard to how dishes taste. Reducing salt in foods can therefore result in extra salt ultimately being added in copious amounts on the plate – and thus yet more salt entering the body: “Salt content has a direct impact on the acceptance of foods. Salt is a flavor enhancer and so plays a central role in how foods taste. If the food industry does not add enough salt to dishes, we know that consumers add extra salt – which often has the negative effect that more salt is used than originally intended,” explains Stéphanie Pretesacque, Innovation & Application Director – Nutrition EMEA at Brenntag.
Platform for exchanging information along the entire length of the value chain
Reducing salt in foods is no small task. Rather, it requires innovative solutions to improve long-term consumer health – without impairing the taste of the foods. For this reason, Wageningen University and Research in the Netherlands launched the Shift-Salt research project, in which numerous well-known companies are involved. Together with the project partners, Brenntag provides ingredients expertise that can be used on the project. In addition, Brenntag can make a number of food products in its innovation and application center in Loosdrecht, thereby enabling the researchers to gain further valuable insights for the project.
Shift-Salt’s intention is to develop technical solutions with the aim of reducing the sodium content of foods. For the actual problem with table salt – the technical term for which is sodium chloride – is the sodium. Shift-Salt also intends to investigate how consumers make decisions about reduced-sodium products in the supermarket and foster acceptance of those foods. The research project focuses on soups and sauces, as these make up a significant portion of basic foodstuffs in Europe.
Three-year plan for responsible salt consumption
The Shift-Salt project started last year, with the focus on recording the current state of the art. This year, the project was extended to include the development of new strategies to reduce salt and sodium in foods with the aim of initially developing healthier sauces and soups. The next activities will center on understanding consumers, as it is important to
find out why products with an excessively high salt content often land in their shopping basket. Shift-Salt is also working on a digital manual on salt reduction in soups and sauces.
find out why products with an excessively high salt content often land in their shopping basket. Shift-Salt is also working on a digital manual on salt reduction in soups and sauces.
“It’s very inspiring to be part of an innovation-driven pro- ject team that combines the strengths of its industrial and academic members to address a shared and simple goal: to enable consumers to eat healthier products, and always with enjoyment,” says Pretesacque, summing up Brenntag’s goal on this project.
