Conventional and emerging approaches for reducing dietary intake of salt

High dietary intake of sodium is associated with several non-communicable diseases and depleting immunity. In recent years, with emergent regulations and increasing awareness about the role of diet on human health, there has been significant research and commercial interest in salt reduction approaches. Nevertheless, lowering the level of salt while maintaining the physicochemical properties, sensory attributes and microbial stability of food products is a challenging task for the food industry. This review analyses scientific literature and details the various techniques that have been used for the effective reduction of sodium levels in food products. These include various physical and chemical modifications, apart from psychological approaches, and novel non-thermal processing techniques. The work presents a comprehensive understanding of recent advancements in lowering salt content, with implications on their effects on the properties and consumer acceptance of foods. Some approaches have been proven to be realistic and sustainable. Importantly, a combination of different strategies can overcome the drawbacks of conventional methods and facilitate the development of high-quality foods. However, numerous challenges need to be addressed for the production of shelf-stable low-salt products. Future research works must consider these novel concepts and focus on commercial-level applications.