Reducing sodium intake is a global health priority and since meat products account for about 25% of all sodium consumed, meat is a prime target for salt reduction. 

The National Provisioner recently asked Jordan Timm, R&D Lead, Salt, for Cargill, about approaches to sodium-reduction strategies.

Corbion's Robert Ames discusses approaches to sodium-reduction.

Lower-salt meat and poultry products may attract the expanding base of older and wellness-focused shoppers, but retailers may have a tough time marketing them.

Late last year, the Dietary Guidelines for Americans, 2020-2025 — jointly published by the U.S. Departments of Agriculture (USDA) and Health and Human Services — decisively told Americans to limit foods and beverages higher in four areas: sodium, added sugars, saturated fat and alcohol. 

Salt contributes much to meat products — flavor, water-holding capacity and food safety. The top challenge for meat and poultry processors is that sodium comes primarily from the sodium chloride in brines, marinades and seasonings along with the leavening agents in batters and breadings and the sodium bicarbonate in bread crumbs. 

As with the rest of the food industry, meat and poultry processors are actively exploring ingredient technologies to reduce sodium in their products due to consumers’ more healthful eating desires.