China News Service, Beijing, January 18 (Zuo Yukun) When you pick up a pack of snacks from the shelf, how do you judge whether it is healthy?

Energy, fat or sugar content?

　　Perhaps few people pay attention to the indicator that is often ranked at the end of the nutrient composition list—sodium, and the salt behind it.

However, when the food industry started to subtract one after another, "low-salt" has slowly entered everyone's field of vision.

　　Can low salt replicate the "sugar-free" road to fortune?

Data map.

Guo Jiashe

Is your "salt value" high?

　　If you want to ask about the food that has become popular in the epidemic, snail noodles must be counted as one. The salty, fresh, fishy and spicy flavor makes many people want it.

　　There are many reasons for the popularity of snail noodles, and there is a certain scientific basis in terms of food taste.

Studies have found that saltiness helps to resist anxiety and pessimism, so many people like to eat salty things to stimulate their taste buds when they have no appetite due to anxiety.

　　In addition to snail noodles, hot foods such as spicy noodles, stinky tofu, boneless chicken feet, and lo-mei cold food all have this heavy taste.

The most indispensable seasoning for making heavy-tasting foods is salt.

　　It is said that table salt is the "first of all flavors", but it does not mean that the higher the "salt value", the better.

Excessive salt intake will increase the burden on the kidneys and cause a series of diseases such as obesity and high blood pressure.

And many of us are very "not bad salt".

　　The "Dietary Guidelines for Chinese Residents" recommends that the amount of salt that adults eat per day should be controlled within 6g.

However, according to the survey of the nutritional status of Chinese residents, the per capita daily salt intake of Chinese residents aged 18 and above in 2012 was estimated to be around 12g, far exceeding the recommended value.

The salt is packaged by an automatic packaging machine and then packed into the warehouse.

Photo by Wang Haoyang

　　The main ingredient of table salt is sodium chloride.

The report of the international authoritative medical journal "The Lancet" shows that in many East Asian countries, including China, excessive sodium intake is the number one culprit in deaths caused by unscientific dietary structure.

　　To this end, the National Health Commission launched the "Three Reductions and Three Health" special actions, in which the "three reductions" refer to the reduction of salt, oil and sugar.

　　The concept of reducing oil and sugar has gradually taken root in the hearts of the people. Almost everyone knows that fried foods should be eaten less, and less sugar and sugar-free foods have become a major trend.

But in terms of salt reduction, the development of the market is obviously not as good as the latter two.

　　The 2020 healthy diet keywords released by the food market research organization Innova Market Insights mentioned that in addition to the general trend of low sugar and low fat, low salt is also becoming a new health trend.

No sugar is easy, but salt is difficult

　　For the future development of salt-reduced food, many people expect it to embark on the road of "predecessor" sugar-free food.

　　The concept of "sugar-free" has seen an unprecedented explosion in recent years. "0 sugar" and "0 card" have become hot labels on food shelves and a highly sought-after lifestyle.

　　The Zhiyan Consulting report shows that the size of the sugar-free beverage market has grown from 1.66 billion yuan in 2014 to 11.78 billion yuan in 2020, an annual growth rate of 38.69%, far exceeding the overall growth rate of the beverage industry.

The Yuanqi Forest, which has risen rapidly with the concept of "sugar-free", has been valued at 14 billion in four years.

Data map.

　　In contrast, the "salt reduction" track appears empty, and it is difficult to find it online or offline.

　　This may be because the salt is really delicious, and it really can’t stop.

　　"Salt has a great influence on taste. Without salt, many dishes (food) will be unpalatable, so reducing salt is particularly difficult." Ruan Guangfeng, director of the Science and Technology Department of Kexin Food and Nutrition Information Exchange Center, told Chinanews.com. In terms of diet, most people's pursuit of taste is far greater than the pursuit of health.

　　However, you don't have to blame yourself for being too "greedy."

Lin Yishan, the chief scientist of the Fidoli company that produces Lay’s potato chips, has also found that people can not eat sweets for one or two days, but they must not eat salt for a day. “Unconscious eating caused by salt is also the profit of potato chip companies. One of the secrets".

　　For this reason, savory foods firmly hold the "C position on the tip of the tongue".

A report issued by Zhiyan Consulting pointed out that among the top five categories of casual snacks in my country with the fastest growth rate, casual brine products, puffed food, roasted seeds and candied fruits occupy four seats, and they are all "big salt fields" without exception. .

Image source: Zhiyan Consulting "Analysis Report on the Operation Status and Development Prospects of China's Snack Food Industry in 2020-2026"

　　People are hard to let go of the salty taste, and they are becoming more cautious about the sweet taste. Many foods that are the main sweet taste have also taken the salty track.

　　Starting from the salty and sweet yogurt represented by cheese and sea salt, the yogurt industry first "wandered"; after the salty egg yolk flavored ice cream became popular, the northeast iron pot stewed ice cream, Changsha stinky tofu ice cream, Shandong green onion popped milk ice cream were on the way to curiosity Going farther and farther; let alone Oreo with spicy chicken wings and chocolate with yuzu chili...

　　Mintel data shows that 50% of Chinese urban consumers are interested in snack products with exotic flavors (such as salty and sweet flavors).

Does salt reduction food have a future?

　　Of course, there are companies that are bucking the trend.

　　Recently, the soy sauce brand Xinhe June fresh released a co-branded light soy sauce gift box. The brand claimed to start the "light salt" era, which attracted a lot of attention.

　　Pepsi has launched a 50% salt-reduced series of potato chips, using other low-sodium seasonings to match a variety of flavors, including original flavor, cheddar cheese and sour cream flavor, barbecue flavor, etc., to compensate for the weak taste caused by the reduced saltiness.

Taobao searches for "less salt" and "low salt", but pet food is more relevant.

　　"Salt-reduced foods will be a development trend from the perspective of corporate marketing, but personally feel that sales should not be very good." Ruan Guangfeng believes that foods that reduce salt or reduce sugar and oil are more to stay in order to cater to the current situation. Do some marketing for the health situation.

　　According to Ruan Guangfeng, most people's main diet scene is still at home.

Companies have reduced salt, oil, and sugar. After the reduction, consumers feel unappetizing. After returning home, it is inevitable to make more salty, oily, and sugary foods to "reward" themselves. This is the psychology of most ordinary people. .

　　"From some data released by the industry now, although sugar-free foods are growing fast, their sales are still very low compared to sugar-free foods and beverages." Ruan Guangfeng said.

　　Wu Jia, a registered dietitian in China, also believes that the traditional tastes and eating habits of Chinese people have greatly affected the development of salt-reducing foods.

　　"Compared with the whole world, Chinese people do not eat much sugar, so it is relatively easy to'low-sugar'; but we are not used to eating salty snacks, and suddenly accepting'low-salt'. At the same time, eating more salt is far less harmful than eating. The amount of sugar is significant, and it often takes many years to show up, and it is difficult to arouse people's vigilance." Wu Jia believes that consumer choices will be pushed back to the industry.

　　Except that consumers cannot do without salt, it is also difficult for companies to reduce salt.

　　"For production companies, salt reduction is not like sugar reduction, as long as you put less sugar or replace sugar." Wu Jia said that in many processed foods, salt is a very necessary additive that can prevent Maintain water retention and tenderness, such as the ham sausage we often eat.

If the salt is changed, the entire formula may have to be changed, which is a big test for the craft.

The worker puts the packaged salt into the warehouse.

Photo by Wang Haoyang

　　So, is it possible to find a "salt substitute" like sugar substitutes?

　　“At present, there are still few alternatives to salt. One of the more common methods in the food industry is to use potassium chloride instead of sodium chloride, such as the low-sodium salt seen in the market. But potassium does not taste very good, and it will Some people can't adapt to the slight bitterness." Wu Jia explained.

　　"But in any case, I still think and hope that low-salt foods will be the trend of future development." Wu Jia introduced that many institutions including the World Health Organization (WHO) are currently promoting salt reduction and have achieved good results.

“For example, if we start with supplementary foods for infants and young children, and subtract salt first, it helps to develop a relatively light taste for children from an early age. The relevant data of the WHO also pointed out that the packaged foods they make supplementary food for infants and young children in other countries reduce The salt has a good effect."

　　Ruan Guangfeng also suggested that some high-salt foods in daily life can be eaten less, such as pickles and preserved foods.

"First control the high salt content, and then slowly decrease it. The taste needs to be adjusted slowly."

　　Do you eat "heavy"?

Would you like to reduce salt?

(Finish)