Sodium and its link to hypertension has been the focus of intense media attention in the last year and, like Knapp, many manufacturers take a leap of faith as they jump onto the low-sodium bandwagon.
“Formulators add salt based on what people are used to,” says Kathi Sparks, an associate flavorist at a flavor supplier. Sodium chloride (NaCl) has additional properties beyond adding saltiness to foods. It also enhances flavors, masks other undesirable flavors and can modify the texture of a food.