On average, adults around the world consume 4,310mg of sodium per day—equivalent to 10.78 grams of salt—which is more than twice the World Health Organization’s recommended limit of 2,000mg per day, or roughly one teaspoon  

Meeting sodium reduction guidelines is especially challenging in sauces, where sodium’s role extends well beyond seasoning. With stricter regulations on the horizon and increasing consumer health awareness, the need for innovative sodium reduction solutions has never been more urgent. 

Globally, excessive sodium consumption contributes to nearly three million deaths annually from cardiovascular diseases. Sauces are a major contributor to excessive sodium intake, with some categories requiring reductions ranging from 30% to 60% to meet WHO benchmarks. For example, more than 55% of sodium reduction is needed for ketchup alone, illustrating how common sauces can significantly exceed recommended sodium limits. 

Unlike other food categories, sauces rely heavily on salt to balance acidity, amplify umami, suppress bitterness, and enhance mouthfeel. Removing or reducing sodium without the right technology can lead to dulled flavor, sharp acidity, bitterness, and thin texture, resulting in sauces that feel unbalanced and less craveable to consumers.

Kerry dedicated years to understanding the complex sensory ecosystem salt creates in sauces. Our Tastesense Salt technology is formulated to address these challenges, enabling brands to reduce sodium by 25–30% while maintaining—and in some cases even improving—flavor balance, texture, and overall sensory appeal. We look holistically at taste modulation and the functional role of sodium, using deep technical knowledge to tailor solutions to specific applications. This approach resonates deeply with customers, who appreciate that we understand the nuance of their formulation challenges.

Recognizing that different sauce types require different solutions, Kerry offers application-specific versions of Tastesense Salt for:

•    Red sauces (e.g., tomato-based, ketchup, marinara, cooking sauces)
•    Brown sauces (e.g., gravies, broths, ramen)
•    White sauces (e.g., cream-based, béchamel, cheese, Alfredo)

Each formulation is optimized to restore balance and authenticity—from re-establishing the umami depth in rich red sauces to enhancing the savory warmth of brown sauces and smoothing flavor in delicate white sauces. Our team has spent years analyzing these categories, running detailed sensory studies, and refining solutions to address the distinct needs of each. This deep expertise allows us to meet manufacturers where they are and help them overcome even the most complex formulation hurdles.

Importantly, while these solutions are optimized for sauces, they are also highly effective in adjacent categories such as soups and dressings, which share similar sensory and formulation challenges. This cross-category versatility allows manufacturers to extend sodium reduction benefits beyond sauces without compromising taste or texture.

To further support food manufacturers, Kerry recently launched an updated version of its Sodium Reduction Simulator this summer, offering tailored recommendations across a range of sauces. This innovative digital tool enables customers to explore the sensory impacts of sodium reduction and identify the optimal Tastesense Salt solution for their specific sauce type and formulation challenge. 

By modeling flavor profiles and texture changes, the Simulator helps manufacturers confidently reformulate without compromising consumer satisfaction. It brings Kerry’s years of in-depth analysis research to life, allowing the team to fine-tune solutions that overcome the unique sensory and technical hurdles of each sauce style with precision and flexibility. 

Although the current Simulator is tailored for sauces, the underlying Tastesense Salt technology is applicable to soups and dressings, offering manufacturers flexibility across a wider range of savory applications.

As the global reduced salt food products market size reached USD 371.5 billion in 2024 and is projected to grow to USD 593.0 billion by 2033, exhibiting a CAGR of 5.3%, demand for products with fewer additives and cleaner labels shows no sign of slowing down.  Kerry’s sodium reduction technologies align perfectly with this trend, enabling brands to meet health goals while maintaining natural, recognizable ingredient lists.

Even if brands have already reduced sodium sauces, there's a chance taste has been compromised—not  because of poor formulation, but because the technology to overcome those flavor challenges simply wasn’t available at the time. By revisiting formulas and incorporating Tastesense Salt—whether for red, white, or brown sauces, or even soups and dressings—it’s now possible to elevate the eating experience in ways you didn’t even realize were missing. With today’s tools, it’s easier than ever to deliver full flavor and reduced sodium. No compromises necessary. 

While global sodium regulations and front-of-pack labeling requirements expand, Kerry’s expert team is committed to guiding brands through these evolving landscapes with cutting-edge tools and tailored strategies. Advances in flavor science—including kokumi, umami, and fermentation—are unlocking new possibilities to reduce sodium while delivering the full, rich flavors consumers expect.

By leveraging Kerry’s deep expertise, innovative technologies, and the newly launched Sauce Simulator, food manufacturers can create craveable, healthier sauces that satisfy both regulatory demands and consumer preferences. With the same technology effective in soups and dressings, brands can confidently expand their sodium reduction strategies across multiple product categories. With a proven track record in application excellence, Kerry continues to help customers take on sodium reduction challenges head-on—one sauce at a time.