Salt Reducing Strategies in Food Production

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 1064

Special Issue Editors

E-Mail Website
Guest Editor
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
Interests: food proteins; peptide; functional properties; protein digestive behaviours; meat products

Guest Editor
German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
Interests: food industry; hydrostatic pressure; high pressure; food science; food processing

Special Issue Information

Dear Colleagues,

The challenging global issue of unhealthy diets poses a substantial barrier to public health and development. Swift actions are imperative to tackle the excessive production and consumption of nutritionally deficient foods and beverages, particularly those manufactured by industry. The primary focus is on the overindulgence in sodium, sugars and unhealthy fats. Close to 2 million deaths annually are linked to the excessive consumption of sodium, a well-established contributor to elevated blood pressure and heightened cardiovascular disease risk. Reducing sodium intake emerges as one of the most cost-effective strategies to improve health and alleviate the burden of noncommunicable diseases. It has the potential to prevent a substantial number of cardiovascular events and deaths at remarkably low overall program costs. In numerous high-income nations and increasingly in low- and middle-income countries, a substantial portion of dietary sodium originates from processed foods. The World Health Organization (WHO) recommends several sodium-related policies as practical steps that countries should promptly adopt to prevent cardiovascular disease and its associated costs. The reformulation of processed foods and beverages is expected to have the most significant effect on reducing sodium consumption, especially in countries where these products are widely consumed. The aim of this Special Issue is to provide an update on the latest salt reducing strategies and technologies in contemporary food production.

Prof. Dr. Weizheng Sun
Dr. Volker Heinz
Prof. Dr. Igor Tomasevic
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • salt reduction
  • sodium reduction
  • reformulation
  • salt substitutes
  • salt replacers

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:


17 pages, 603 KiB  
Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance
by Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz, Volker Heinz and Igor Tomasevic
Foods 2024, 13(9), 1381; - 30 Apr 2024
Viewed by 882
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased [...] Read more.
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim “reduced amount of Na”. A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese. Full article
(This article belongs to the Special Issue Salt Reducing Strategies in Food Production)
Show Figures

Figure 1

Back to TopTop