Sodium reduction moves center stage as health and sensory expectations converge

With increased consumer scrutiny around sodium intake, food manufacturers are under growing pressure to cut salt without sacrificing taste, texture, or product integrity. In high-sodium categories like processed meats, snacks, and cheese alternatives, the stakes are particularly high since salt not only seasons but also preserves, stabilizes, and structures.

Food Ingredients First speaks with leading companies, Biospringer by Lesaffre, Lallemand Bio-Ingredients, ADM, and Corbion, to understand what consumer insights are driving current R&D priorities and the next phase of innovation in sodium reduction.

“A key driver of our salt reduction R&D is the growing consumer demand for healthier food options. Consumers are increasingly aware of the links between high sodium intake and adverse health effects, such as hypertension and cardiovascular disease. Still, they are unwilling to compromise on taste and mouthfeel,” says Louise Leduc, EMEA culinary center manager at Biospringer.

While health scores high, consumers are not just looking for “better-for-you” options, but seeking eating experiences that still deliver joy.

“There’s a parallel and equally powerful demand for pleasure, comfort, and emotional satisfaction in eating. Meals are still expected to deliver indulgence and satiety, especially in moments of stress, social connection, or daily routine,” says Silvia Soragni, category manager, Savory Ingredients at Lallemand Bio-Ingredients.

“This duality — health versus hedonism — defines one of the most important challenges and opportunities for food manufacturers today. Brands must find a way to reconcile nutritional improvements with taste expectations, delivering products that meet reformulation goals and preserve or enhance the sensory experience.”

The rise of fermentation

Industry players are rising to the multi-fold challenge of sodium reduction by leveraging fermentation and clean label flavor technologies to maintain the rich sensory attributes consumers expect.

“Yeast-based ingredients naturally deliver robust umami notes,” says Leduc. “They can be strategically incorporated into sodium-reduced formulations, helping compensate for the loss of salty taste perception and providing a satisfying flavor profile.”

Soragni emphasizes the role of fermentation in supporting overall taste perception.

“Fermentation plays a strategic role in sodium-reduction formulation by enabling the production of yeast-derived ingredients with naturally occurring taste-active compounds. Yeast extracts and inactive yeast, rich in amino acids, peptides, and nucleotides, contribute umami and kokumi characteristics that support overall taste perception.”

Experts highlight that sodium reduction strategies should also consider product integrity and safety.The company’s yeast specialties, Toravita 028 SD and Toravita 029 SD, combine conventional mineral-based sodium replacers — such as potassium chloride and ammonium chloride — with torula yeast’s umami and masking properties.

“Torula yeast naturally contains taste-active components that contribute to savory depth while helping to suppress off-notes. The co-processing approach creates a synergistic effect: potassium chloride and ammonium chloride provide saltiness, while the torula yeast mitigates the metallic or bitter aftertastes commonly associated with these minerals.”

“As a result, the formulation delivers a more rounded and palatable salt perception, supporting significant sodium reduction without compromising taste integrity.”

Fermentation is also central to Biospringer’s sodium reduction innovation. The company’s Springer Umami range and Springer Proteissimo yeast protein can enhance the flavor and nutritional profile of processed meats and plant-based cheese alternatives.

“Our solutions have demonstrated the ability to significantly reduce sodium content up to 30%, while maintaining the sensory attributes consumers demand in these high-sodium categories,” asserts Leduc.

For Stephan Dobbelstein, business development director at Corbion, changing lifestyles contribute to the rise of sodium reduction strategies, especially those driven by natural fermentation.

“The growing trend of ready-to-eat and ready-to-heat foods — driven by convenience, urbanization, and changing lifestyles — makes natural fermentation even more relevant.”

“Fermentation-derived ingredients allow manufacturers to produce safer, more diverse, and flavourful ready-to-eat products that meet consumers’ expectations for convenience and culinary exploration. Today’s consumers want food that is easy to prepare but also offers great taste and the opportunity to try new cuisines.”

Navigating functional hurdles

Beyond taste, sodium plays a critical role in preservation and texture. Therefore, replacing salt in recipes creates several functional challenges for manufacturers.

“Many products depend on salt to develop umami taste, preservation, and consistency. In blended and alternative meat, salt supports protein extraction and binding, and improves water retention, juiciness, and structure,” says Shanyn Seiler, product marketing manager, Global Flavor Modulation at ADM.

She adds that these properties are also sought-after in cheese and the growing alternative cheese sector.

“Salt is also essential to cheesemaking, improving the flavor profile and reducing bitterness, influencing the texture of cheese by impacting binding and water activity, regulating enzyme activity during cheese ripening, and supporting shelf life.”

Soragni highlights that sodium reduction strategies should also consider product integrity and safety. “Sodium chloride plays a multi-faceted role in food formulation — not only enhancing palatability, but also contributing significantly to shelf life stability, water activity control, and microbial safety.”

Additionally, Corbion, which offers fermentation-derived systems like Purasal and PuraQ Arome, underscores the need for adaptable solutions across regulatory landscapes.Shanyn Seiler, product marketing manager, Global Flavor Modulation at ADM.

“Many food manufacturers supply multiple countries from centralized production sites. Our sodium-reduction strategies consider not only local requirements but also the complexities of export activities,” notes Dobbelstein.

“For example, Purasal HiPure P Plus delivers antimicrobial protection, extends shelf life, and helps preserve yield, making it ideal for processed meats and other high-sodium applications.”

Ensuring regional compliance

Regulatory changes and a heightened sense of consumer awareness are pushing the industry’s shift toward sodium reduction as much as consumer awareness.

“A 2025 ADM survey found 57% of global consumers state they are trying to minimize their sodium intake. Seiler says that this mindset impacts product purchasing behavior, with nearly 30% of global consumers stating they would be willing to pay more for products with low- or reduced-sodium content,” says Seiler.

She notes that the company’s TasteSpark Salt Modulation and TasteSpark umami, mouthfeel, and masking solutions can be labeled as “Natural Flavor” in many regions, helping appeal to consumers who prioritize attributes they see as clean label.

As consumers scrutinize labels, complying with evolving regulations across geographies is increasingly critical. “Sodium regulations and labelling requirements vary widely across regions, so manufacturers must have flexible solutions that adapt to local standards,” says Dobbelstein.

“Our predictive modeling tools and applied science capabilities enable us to test and optimize formulations for different regulatory environments — whether for Western Europe, where sodium-related claims are more common, or emerging markets where awareness is still growing.”

What’s next in sodium reduction?

Industry experts believe the future of sodium reduction lies in “convergence”: ingredient innovation, sensory precision, and digital optimization.

“A significant portion of future sodium reduction is expected to come from umami-rich flavor solutions — including yeast extracts, fermented ingredients, and fermentation-derived compounds — that enhance palatability without relying on salt,” says Soragni.

Stephan Dobbelstein, business development director at Corbion.Beyond ingredient systems, new research reveals how more than just taste buds shape sodium perception.

“Sensory science and behavioral nutrition are driving new insights into how sodium perception interacts with other sensory cues,” Soragni adds, citing emerging studies on oral processing and the microbiome.

Meanwhile, Corbion sees digital tools as critical accelerators.

“Right now, we talk a lot about AI, and I believe it will play an important role in shaping how innovation happens and how quickly it can progress, especially when it comes to reformulation,” says Dobbelstein.

“With AI, we can work through complex formulations faster, balancing factors like sodium reduction, taste, safety, and shelf life more efficiently.”

ADM reiterates that multi-faceted strategies will define the next chapter.

“The next phase of innovation will likely be defined not by a single driver, but by a convergence of ingredient technologies, advancements in sensory science, and shifting consumer and regulatory demands,” says Seiler.

“Holistic reformulation approaches that combine science, technology, and consumer insights will shape the future of sodium reduction.”