There is a strong push around the world to reduce the salt level in processed foods, especially in Europe, this is because it has been recognised that lower salt levels will have a positive health benefit, in reducing stroke and high blood pressure.

The World Health Organization recommends adults consume no more than 5g of salt a day.

Salt is added to food for flavour and to help preserve it. Reducing salt impacts on both. Lower salt levels have a dramatic effect on reducing shelf life and also presents a much different flavour profile.

There is much study happening to find alternatives to salt that give both flavour and preservative effect. Types of seaweed are being trialled and have both flavour and maintain shelf life.

A recent study has shown that by ensuring that certain odours are present in food, people can perceive that the salt is there when it actually isn't. It draws on consumer's memory and perception.

The effect is called odour-induced saltiness enhancement (OISE) – is particularly marked in high fat models. 

The study leader, Génica Lawrence, explained: “Odour-taste interaction and integration occur at the neural level. This interaction depends on the association between both stimuli. The perceived taste impressions of a food are the results of a variety of sensory signals that are perceived simultaneously and melded in the brain into a general impression. These impressions will be closely linked together in the memory. Our study suggests that the measured addition of such aromas could be an effective new strategy for food manufacturers in counterbalancing the sensory shortcomings of salt-reduced foods.”