Demand for low-sodium foods is as strong as the growth in the gourmet salt market. What’s behind the dichotomy? Consumers realize salt is not quite the danger they’ve been led to believe. Nevertheless, they still feel compelled to proceed with caution through a barrage of sound-bite science.
Compounding the problem, both sides of the “to salt, or not to salt” contest are getting louder in pitches to influence consumers. Meanwhile, processors want to find a comfort zone delineating salt and sodium’s true place in new product development.