Reducing salt levels in meat and cheese

Novel delivery mechanisms are among the avenues that are being investigated to reduce the total content of salt in products, while still retaining product quality. Ways of reducing salt levels in meat and cheese is one of the topics reported in our latest New Technologies Bulletin*.

In recent years there has been progress in reducing salt levels in meat and poultry products. However, the meat industry has not yet met the salt reduction targets for 2012 in some product categories due to difficulties in product reformulation, and further salt reduction targets are on the horizon. Salt reduction has resulted in adverse changes in flavour, texture, processing and shelf life. However, the negative outcomes can be partially overcome by using salt replacers and mixtures, changing the physical form, adding flavour enhancers and thickeners, and processing with novel technologies.

Cheese manufacturers under pressure

Cheese is widely consumed in the UK, and therefore has the potential to contribute significantly to sodium intakes. As such, cheese manufacturers are under pressure to produce low salt cheeses. Progress continues to be made in the production of low sodium cheeses, including greater levels of reduction, as well as improvements in quality. However, different approaches are likely to be required depending on cheese type, and the level of reduction targeted. It may be possible to reduce the sodium content of cheese by up to 30% with no adverse effects on the quality of the cheese; however, further reductions require modifications to the process and/or the use of alternative ingredients.

* For a copy of New Technologies Bulletin 46, send an e–mail to auto@campdenbri.co.uk with the subject line: send ntb46

Contact: Sarah Chapman
+44(0)1386 842212