Salt reduction in foods for improved public health and stronger competitiveness

Reference number
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 - September 2019
Status Completed
Venture Challenge-driven innovation - Phase 2 Collaboration

Purpose and goal

The salt consumption in Sweden is twice the recommended levels. Eating too much salt can lead to high blood pressure increasing the risk for serious diseases such as cardiovascular disease and stroke. The purpose of the work was to develop innovative methods that facilitate salt reduction in foods. The objective of the project was to produce four demonstration products from different food categories with at least 20 % less salt but in all other aspects equivalent to the original products.

Expected results and effects

The goal was met by producing demonstration products for sausage (20 % salt reduction), rye bread (44 % salt reduction), tomato sauce (35 % salt reduction) and taco seasoning (30 % salt reduction) with properties equivalent to the reference products. The project has also contributed to development of other methods for salt reduction than those used for producing demonstration products. The new knowledge is a foundation for future salt reductions. A reduced salt intake improves public health and has beneficial effects for the well-being of individuals and healthcare costs for society.

Planned approach and implementation

The work was divided into different work packages. Initially, the prerequisites were defined for four different product categories (charcuterie, bread, soup/sauce and dry mixtures). Different methods for salt reduction were developed and evaluated. Then, one demonstration product from each food category was selected for further studies. The demonstration products were evaluated regarding sensory quality, microbial safety and their economical and environmental impact. Many dissemination activities have also been carried out during the project.

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

Last updated 8 January 2019

Reference number 2017-01201

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