Salt reduction in foods for improved public health and stronger competitiveness

Reference number 2017-01201
Coordinator RISE Research Institutes of Sweden AB - RISE Research Institutes of Sweden Jordbruk och Livsmedel
Funding from Vinnova SEK 5 185 000
Project duration May 2017 - August 2019
Status Ongoing
Venture Challenge-driven innovation - Phase 2 Collaboration

Purpose and goal

The aim of the project is to contribute to a reduced salt consumption in the Swedish population. Presently, we are eating twice the amount of salt recommended by the National Food Agency. This can lead to high blood pressure, which in turn increases the risk for cardiovascular diseases and stroke. The goal of the work is to develop innovative methods that enable the food industry to reduce salt levels in their products while maintaining product quality, safety and shelf life, without having any negative effects on the economy or the environmental impact of the products.

Expected results and effects

The work will generate a number of new methods that can be used for producing foods with lower salt levels. The results from the project will provide possibilities for the food industry to reduce the salt levels in a range of different food products, including foods that are the most important sources of salt consumption in the Swedish diet. This will lead to reduced salt intake, prevention of thousands of premature deaths, and considerable economical savings by reducing costs for health care. The new methods will also contribute to the Swedish food industry becoming more competitive.

Planned approach and implementation

A number of potential techniques for producing foods with lower salt levels have been identified. These will be used for developing innovative methods for salt reduction, and they will be applied on four different foods from different product categories. The products will be evaluated with respect to taste, texture, microbial safety and shelf life as well as their economical and environmental impact. The results will primarily be communicated to the food industry but also to the society in general.

The project description has been provided by the project members themselves and the text has not been looked at by our editors.