Sign in

Take a Pass on Salt

Contact Author Meredith Holihan, Mintel
Fill out my online form.

Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.

When it comes to seasoning foods with a particular ingredient in the restaurant and retail sectors, salt is an obvious choice. Salt's widespread likeability in taste profile, versatility and extensive availability at an inexpensive cost make this ubiquitous mineral the ultimate option for seasoning purposes. Despite salt's longtime use in cook and as a table condiment, only recently has the additive come under ubiquitous scrutiny by governments, health organizations, consumer groups and the media for its adverse health effects when consumer in excess. In response to today's heightened concerns surrounding a high sodium intake, manufacturers and operators are promptly taking action to reduce their foods' salt levels.

Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!