Combining progressive salt reduction and surface salt distribution as a reformulation strategy: A longitudinal study on a commercial salty cracker

Abstract

Salt intake through processed foods is very high. Although some industrial strategies use sodium salt substitutes or other types of intervention to reduce sodium in foods, they do not change consumer habits or appreciation for reduced salt levels. This study therefore aimed to evaluate the maximum sodium reduction that can be achieved in a commercial salty cracker without affecting the hedonic response of consumers during a 11-week longitudinal sodium reduction intervention. Perceived salt intensity was also measured. Three steps of salt reduction were identified as feasible, 2.37 g, to 2.0 g, 1.8 g and then 1.5 g of NaCL per 100 g of product with a different surface/dough salt distribution. The samples were given to two groups of volunteers: 1) an intervention group (n = 58), who consumed the crackers with the original salt level in the first two weeks, followed by crackers with the progressive reduction of salt, with a variation in salt concentration every three weeks; 2) a control group (n = 52), who received the same sample with the original salt level every week. A 37 % reduction in salt (NaCl) was achieved with no significant difference in liking between the intervention and the control groups. Minor variations in individual liking status were observed among the subjects: only 32 % of consumers showed a marginal decreasing trend in the perceived salt intensity during the 11-week of the intervention study, with no effect on liking. This group began to perceive the difference in saltiness at the second reduction step (1.8 g/100 g). Regarding salty taste sensitivity, this study found no significant association between salty taste thresholds and overall liking or perception of saltiness during the 11-weeks intervention period.