The food industry is challenged to continue to reduce sodium in foods while meeting consumer expectations for taste, texture, and shelf stability. IAFNS is addressing these challenges by collating the latest research in sodium reduction science and making this information readily available to food formulators, researchers, and other experts.
The IAFNS Sodium Reduction Science and Strategies Database is a free tool for scientists regardless of sector. It contains hundreds of peer-reviewed articles on sodium reduction strategies, including those for new, novel, and experimental foods.
IAFNS’ Sodium in Foods & Health Implications Committee created the database recognizing that new science and technologies are critically needed to further reduce sodium in packaged foods. Updated annually, the database is a resource for food scientists and product developers, providing quick access to the newest science to support product reformulation while maintaining the taste and quality consumers expect.
The most recent update to the database added more than 40 new scientific publications. In addition, the update deployed a new category of sodium reduction called “processing” that allows individuals to search by method of processing.
The functional roles of sodium in baking, preserving, thickening, curing, and retaining moisture complicate reduction strategies.
This category captures strategies and new research where sodium reduction is enabled through the transformation of the product matrix such as through ultrasonication, as opposed to making ingredient changes or adding flavor/taste compounds. In most cases, "processing" enhances the product in a way that contributes to the other non-taste functions of sodium including optimal texture and moisture retention.
The updated IAFNS database also has expanded search options, including by food category, sodium reduction method or type of paper such as “review paper” or “experimental science.” Additionally, users can “download data” to save custom searches of scientific articles for later use.
IAFNS’ updated database compiles evidence-based strategies for sodium reduction organized by specific categories relevant to the food sector. To access and search the database follow this link: https://iafns.org/sodium-database/.