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DSM: reducing salt - improving health

Published: 03/02/2017

DSM, a global science-based company active in health, nutrition and materials, has collaborated on a modelling case study to assess the public health benefit of salt reduction. The study has demonstrated that small actions, such as reducing salt in soup, as part of a broader initiative of salt reduction, can add up and can make a difference in human health.

Using a modeling tool, the study demonstrated that it is possible to achieve a small public health impact through salt reduction in soup. In this case study, 25% less salt content in soup was selected as realistic and challenging product reformulation. Such a salt reduction can be achieved over time with small steps by having consumers adapt to a less salty taste and by using taste enhancers such as yeast extracts (DSM’s Maxarome® solution) to ensure that taste is maintained. The results show a possible reduction of the cardiovascular disease burden in the Netherlands by approximately 800 lifetime Disability-Adjusted Life Years (DALY’s). Further findings from the case study have been published in Nutrients, available on the Multidisciplinary Digital Publishing Institute (MPDI), a platform for peer-reviewed, scientific open-access journals.

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