Cutting salt doesn’t mean cutting corners on taste. This session answers the most pressing questions on sodium reduction today:
Why is sodium reduction so urgent now?
Global regulations are tightening, and health-conscious consumers are watching labels. Reformulation is the key to staying compliant and competitive.
Can you reduce sodium without losing flavor?
Yes — using flavor modulators, fermentation technology and layered taste strategies, brands can achieve clean, salty, umami-rich profiles even at reduced sodium levels.
What are the most effective sodium reduction techniques?
Approaches include mineral salt blends, yeast extracts, natural flavor systems like Kerry’s Tastesense™ Salt, and salt-optimized matrix design.
Do consumers notice sodium reduction?
Only if it’s done poorly. With the right tools, you can reduce sodium by up to 60% while maintaining taste, mouthfeel and satisfaction.
How do different regions respond to sodium reduction?
From the U.S. to Asia, taste expectations vary — which is why scalable, regionalized solutions like Tastesense™ Salt are essential for success.
How can I start sodium reformulation today?
This webinar will give you the strategies, tools and inspiration you need to meet sodium targets, win consumer trust and keep products tasting great.
Watch the Webinar Recording
Watch the Webinar Recording
