Salt reduction: Moving from consumer awareness to action

Zandstra, E.H.; Lion, René; Newson, Rachel S.

doi:10.1016/j.foodqual.2015.03.005

Cited by 93 publications

(89 citation statements)

References 60 publications

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“…However, the concept of “toasted and salty combination” was not too attractive for the consumers, perhaps because of including the word “salty” which seems not too popular at this time. In this way, even there is a big controversy regarding the risks associated to salt consumption (Frisoli and others ; Graudal and others ), it is generally admited that consumers want to reduce their salt intake and actions are being taken (Zandstra and others ). Consequently, it is important than during processing of pistachios it is ensured that they are as crunchy as possible, and the fun associated to its consumption seems also important, and if possible low salt is also highly recommended.…”

Section: Resultsmentioning

confidence: 99%

Opinion of Spanish Consumers on Hydrosustainable Pistachios

Noguera-Artiaga¹,

Lipán²,

Vázquez‐Araújo³

et al. 2016

Journal of Food Science

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Fruits and vegetables cultivated under controlled deficit irrigation (CDI) are called hydrosustainable (hydroSOS) products and have its own personality and are environmentally-friendly. Focus groups helped in classifying key farming, sensory, and health concepts associated with CDI-grown pistachios. Besides, focus groups also helped in stating that a logo was needed for these special foods, and that a hydroSOS index is also essential to certify that the products have been controlled by a control board. Conjoint analysis was used to check which attributes could be helpful in promoting CDI-grown pistachios among Spanish consumers in a 1st step toward the European Union (EU) market. It was clearly proved that the main silo of properties driving the attention of Spanish consumers was that related to health. The most important attributes for pistachios were "product of Spain," "rich in antioxidant," and "crunchy"; this finding was clearly related to the popularity of regional foods, the preoccupation of European consumers for their health, and the joy related to the crunchiness of toasted nuts, respectively. The use of these 3 concepts, together with the use of the hydroSOS logo, will be essential to promote hydroSOS pistachios among Spanish and EU consumers. Finally, it is important to highlight that in general Spanish consumers were willing to pay an extra amount of 1.0 euros per kg of hydroSOS pistachios. These earnings will be essential to convince Spanish farmers to implement CDI strategies and have a sustainable and environmental-friendly use of the irrigation water.

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Section: Resultsmentioning

confidence: 99%

Opinion of Spanish Consumers on Hydrosustainable Pistachios

Noguera-Artiaga¹,

Lipán²,

Vázquez‐Araújo³

et al. 2016

Journal of Food Science

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“…Knowledge of consumer segment characteristics can aid in the development of sodium-reduced foods acceptable to targeted consumer segments. Consumer sensory perception and preference are influenced by interindividual differences (Köster & Mojet, 2018); several consumer attributes, such as taste sensitivity, demographics, body mass index, health status, sodium intake, and usual consumption of dietary sodium sources, have been studied for their potential association with sensory perception and liking for salt taste (Hayes, Sullivan, & Duffy, 2010;McLean, 2014;Zandstra, Lion, & Newson, 2016) and sodium-reduced foods (Antúnez et al, 2019;Nguyen & Wismer, 2019). The observed association between product consumption frequency and consumer segments for salsa-corn chips pair suggests that food consumption frequency may influence sensory perception and liking of sodium-reduced foods consumed with companion foods.…”

Section: Overall Liking and Consumer Segmentsmentioning

confidence: 99%

The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foods

Nguyen

Wismer

2020

Journal of Food Science

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Among major contributors of dietary sodium intake, many foods are consumed together with companion foods, specifically condiments and carriers. This study compared sensory profiles and overall liking between commercially available regular and sodium-reduced foods consumed with or without companion foods; and examined changes in sensory profiles and overall liking when foods are consumed in condiment-carrier pairs. Three distinct consumer panels evaluated one of the three condiment-carrier pairs, salsa-corn chips (n = 98, 63% female), ketchup-tater tots (n = 100, 69% female), and soy sauce-cooked rice (n = 98, 70% female). For each panel, consumers evaluated five samples; including the regular and sodium-reduced carriers/condiments alone, the companion food alone, and the regular and sodium-reduced foods each with its companion food. Samples were rated for overall liking (9-point hedonic scale) and the intensity of defining sensory attributes (3-point Rate-All-That-Apply scale). Consumers perceived sensory attribute differences between regular and sodium-reduced corn chips (salty) and soy sauce (salty, sweet), but not ketchup. The presence of the companion food reduced consumer ability to discriminate sensory attributes between regular and sodium-reduced products and changed sensory profiles and liking of the foods. Additionally, consumer heterogeneity in hedonic response identified three consumer segments in each consumer panel. Consumer segments differed in their sensory attribute perception.Practical Application: It is possible for the food industry to reduce sodium in a range of companion foods without changing consumer preference. The selection of companion foods is important to consumer evaluation of foods under the context of food pairing; corn chips-salsa and ketchup-tater tots are appropriate food pairs. Future sensory studies on food reformulation toward sodium reduction should target specific consumer segments of product liking and sensory attribute perception, which may in turn be influenced by food consumption frequency.

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“…The idea behind this approach is to gradually modify the sodium content of food products without consumer awareness (Busch, Yong, & Goh, ; Mcgregor & Hashem, ). Once consumers become adapted to the new product, further reduction steps are taken following the same procedure (Zandstra, Lion, & Newson, ). In such a way, consumer's preference for the sodium content of food is expected to gradually shift toward lower sodium contents.…”

Section: Introductionmentioning

confidence: 99%

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Antúnez

Giménez

Vidal

et al. 2018

Journal of Sensory Studies

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Sodium reduction strategies that fully or partially compensate for the effect of reducing sodium on the sensoy profile of foods have been proposed as a cost‐effective alternative to decrease dietary sodium intake at the population level. The present work aimed at exploring the effect of partially replacing NaCl with KCl on the sensory characteristics and hedonic perception of toast bread. Equivalent salty concentration of NaCl : KCl blends were estimated relative to different NaCl concentrations, using paired comparisons with a panel of trained assessors. The influence of partially replacing NaCl by KCl on the dynamic sensory profile of toast breads was assessed using the Temporal Check‐all‐that‐apply approach with a trained panel. Finally, a consumer study was carried out to evaluate consumers' sensory and hedonic perception of toast breads produced by partially replacing 30% NaCl with KCl. Results from the present work suggest that KCl can be deemed effective at compensating for saltiness intensity in sodium reduced toast breads. Partial replacement of 30% NaCl with KCl did not significantly affect the sensory characteristics of toast breads. However, NaCl replacement equal or higher than 40% caused an increase in bitterness, off‐flavor, and metallic flavor. Heterogeneity in consumer hedonic reaction toward partial replacement of NaCl with KCl was observed, but mainly associated to differences in texture perception. Practical applications In the context of growing concerns about the excessive sodium intake at the population level, results from the present work showed that 30% replacement of NaCl with KCl did not significantly affect consumers' sensory and hedonic perception of toast breads. This approach seems to be effective at compensating for saltiness intensity and proved to be promising for the development of low‐sodium food products.

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Salt reduction: Moving from consumer awareness to action

Cited by 93 publications

References 60 publications

Opinion of Spanish Consumers on Hydrosustainable Pistachios

Opinion of Spanish Consumers on Hydrosustainable Pistachios

The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foods

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

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