Towards Low-Sodium Diets: Low-Cost, Small-Scale Approaches to Food Reformulation and Salt Substitution

This paper explores low-cost, small-scale food reformulation and salt substitution strategies, assessing their effectiveness, applicability, and cost across various sectors. These strategies are categorized into two main areas: less advanced reformulation techniques and straightforward salt substitution methods, evaluated at both industrial and commercial levels. The review highlights the potential of methods such as inhomogeneous sodium distribution, bio-preservation, and microbial enzymatic technology, which, while cost-effective and less technologically complex, face challenges in widespread adoption and consistency in results. The paper will compare these strategies in terms of efficiency, ease of implementation, and overall impact on public health, emphasizing where one approach may hold advantages over another in practical applications.