{"id":2872,"date":"2015-08-07T08:00:42","date_gmt":"2015-08-07T14:00:42","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=2872"},"modified":"2021-04-01T15:21:07","modified_gmt":"2021-04-01T21:21:07","slug":"fbn-infographic-reducing-sodium-in-food-products","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/2872\/fbn-infographic-reducing-sodium-in-food-products\/","title":{"rendered":"Infographic: Reducing Sodium in Food Products"},"content":{"rendered":"<p><a href=\"https:\/\/ulprospector.ul.com\/media\/2015\/08\/Replacing-Salt.png\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-2889 size-large\" src=\"https:\/\/ulprospector.ul.com\/media\/2015\/08\/Replacing-Salt-228x1024.png\" alt=\"Replacing-Salt\" width=\"228\" height=\"1024\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/08\/Replacing-Salt-228x1024.png 228w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/08\/Replacing-Salt-67x300.png 67w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/08\/Replacing-Salt.png 800w\" sizes=\"(max-width: 228px) 100vw, 228px\" \/><\/a>Are you working to reduce the amount of <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Products\/17354\/Salt-and-Salt-Substitutes\/search?k=salt&amp;st=31\" target=\"_blank\" rel=\"noopener\">salt<\/a> in your\u00a0food product formulations? With health directives coming from organizations worldwide and increasing public awareness of the effects of consuming too much sodium, <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=salt+replacement&amp;st=31\" target=\"_blank\" rel=\"noopener\">salt replacement<\/a> has become an industry-wide imperative. Use this infographic to get your sodium reduction efforts on track.<\/p>\n<p>Click the image to the left to view the full-sized graphic.<\/p>\n<p>Highlights from the infographic:<\/p>\n<ul>\n<li>Companies in the food industry are reducing sodium\u00a0by removing or reducing the salt in a product with no replacement; using an alternate salt like <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=sea+salt&amp;st=31\" target=\"_blank\" rel=\"noopener\">sea salt<\/a> or <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=potassium+chloride&amp;st=31\" target=\"_blank\" rel=\"noopener\">potassium chloride<\/a> as a partial or total substitute; adding flavor enhancers while reducing salt; and gradually reducing the sodium content of food products over time.<\/li>\n<li>Some sea salts can be used alone at reduced levels or as a 1:1 replacement in existing systems.<\/li>\n<li>Sodium content can be reduced by blending potassium chloride with salt or sea salt.<\/li>\n<li>Increasing the <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=umami&amp;st=31\" target=\"_blank\" rel=\"noopener\">umami<\/a> taste of foods by adding flavor enhancers may allow you to reduce the amount of sodium in your product.<\/li>\n<li>A smaller size granule of salt can dissolve faster and produce a more intense salty flavor.<\/li>\n<li>Many additives, like <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=leavening+agents&amp;st=31\" target=\"_blank\" rel=\"noopener\">leavening agents<\/a>, are also sources of sodium in food products.<\/li>\n<li>Risks associated with reducing salt in food products include alterations to texture, color, shape and flavor of the product; microbiological issues in meats, dressings and sauces; and a need to adjust water activity, pH and acidity.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Are you working to reduce the amount of salt in your\u00a0food product formulations? With health directives coming from organizations worldwide and increasing public awareness of the effects of consuming too much sodium, salt replacement has become an industry-wide imperative. Use &hellip; <a href=\"https:\/\/ulprospector.ul.com\/2872\/fbn-infographic-reducing-sodium-in-food-products\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":2890,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-2872","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Infographic: Reducing Sodium in Food Products<\/title>\n<meta name=\"description\" content=\"Reducing sodium in food products is a major goal of many formulators. Get facts, tactics and more in this handy infographic.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/2872\/fbn-infographic-reducing-sodium-in-food-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Infographic: Reducing Sodium in Food Products\" \/>\n<meta property=\"og:description\" content=\"Reducing sodium in food products is a major goal of many formulators. 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She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. 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