Consumer detection and acceptability of reduced-sodium bread.

Area of Science:

• Food Science
• Sensory Science
• Public Health Nutrition

Background:

• Bread is a major source of sodium (Na) in the American diet.
• Excessive sodium intake is linked to premature death and disability.

Purpose of the Study:

• To determine the sodium (Na) detection threshold in bread.
• To assess consumer acceptability and purchase intent of reduced-sodium bread.

Main Methods:

• Two-alternative forced choice testing for difference detection.
• Nine-point hedonic scale for acceptability.
• Five-point purchase intent scale.

Main Results:

• Consumers detected reduced sodium (Na) at 20% and 30% reductions, but not at 10%.
• Sodium (Na) reduction did not impact overall liking, sensory characteristics, or purchase intent.

Conclusions:

• Up to 30% sodium (Na) reduction in sandwich bread is feasible without affecting consumer acceptance.
• Supports gradual sodium reduction in the food supply to improve public health.