Sodium-reduction efforts remain on the food industry's radar, but those effortsare proving more complex and challenging than simply finding a new version of salt.
Consider one projection from Michael Jacobson, executive director of Center for Science in the Public Interest. Asked what consumers could expect in their kitchens in 2050, Jacobson predicted high-sodium foods would no longer be a problem, thanks to a variety of salt substitutes developed and added to soups, baked goods and condiments. However, present-day reality is significantly far away from his vision.