Amid rising health concerns, consumers and public health groups are urging for reduced sodium in food products. Daria Pashkova, Product & Marketing Manager at Ohly, shares her insights.
As health concerns about high sodium intake grow, consumers and public health organisations are pushing for reduced sodium in food products.
Many governments have introduced sodium reduction targets for food manufacturers, aiming to lower the population’s average sodium consumption and reduce rates of hypertension and cardiovascular disease. These guidelines have encouraged manufacturers to gradually reformulate their products to maintain consumer acceptance.
However, cutting sodium without sacrificing taste poses a significant challenge. Since sodium is one of the main components of salt, sodium-reduction efforts can involve taking steps to reduce salt content. The problem is that salt is often key to the overall flavour of food and products that lack flavour risk losing consumer appeal, regardless of their health impact. Innovative ingredients like yeast extracts offer a solution, helping manufacturers create lower-sodium foods that still satisfy taste expectations. Balancing health goals with flavour is essential for regulatory compliance and market success.
With this in mind, Daria Pashkova, Product & Marketing Manager at Ohly, experts in yeast-based ingredients for sodium reduction, explains how product developers can tackle flavour challenges using innovative ingredients that help maintain bold, savoury depth in low-sodium foods, meeting both consumer expectations and health targets.
Manufacturers face pressure to cut sodium
Global health authorities, including the World Health Organization and the UK’s Food Standards Agency, have introduced stringent sodium reduction targets to combat high blood pressure and cardiovascular disease. As a result, food manufacturers are under increasing pressure to reformulate their products without alienating consumers who prefer savoury flavours.
The challenge is significant because simply reducing salt in food can result in products that taste unfamiliar, flat and one-dimensional, leading to poor consumer acceptance and declining sales.
The science of flavour in sodium reduction
Salt plays a crucial role in enhancing taste perception. So when salt is reduced, food can be less appealing. This is why many early salt reduction efforts fail; consumers will reject products that don’t deliver on flavour.
However, food science offers ways to counteract this effect. Yeast extracts, for example, provide a natural way to elevate taste perception without increasing sodium levels. These extracts contain naturally occurring amino acids, peptides, and nucleotides that deliver umami and maintain a savoury intensity that consumers expect even in a low-sodium formulation.
Yeast extracts are also useful for masking lingering off-notes from sodium chloride replacements such as potassium chloride.
Ingredient innovation for bold and balanced flavours
Innovations in ingredient solutions are enabling food manufacturers to strike the right balance between health-conscious formulations and consumer preferences. Yeast extracts offer a plant-based solution that delivers umami, balances flavours, and supports sodium reduction efforts. Unlike traditional salt substitutes such as potassium chloride, which can introduce metallic or bitter off-notes, yeast extracts work in harmony with existing ingredients to elevate those flavours and maintain a full-bodied taste profile.
Daria Pashkova, Product & Marketing Manager at Ohly says:
“As the food industry adapts to evolving regulations and shifting consumer expectations, prioritising taste in reformulation efforts is essential. Brands that take a taste-first approach, utilising natural ingredient solutions like yeast extracts, can successfully navigate the sodium reduction challenge while maintaining market appeal.
“As experts in taste modulation solutions, Ohly offers a range of specialty yeast extracts designed to help manufacturers meet sodium reduction goals without sacrificing flavour. By incorporating these powerful umami-rich ingredients, brands can confidently reformulate their products, ensuring they remain compliant as well as tasty and appealing to consumers.
“By embracing this alternative approach, food manufacturers can deliver healthier products without compromising on flavour, a win-win for everyone.”
