![]() Most companies would like the government to push reformulation more (Legislation). However, there were barriers to replacing the functionality of these ingredients (Food Technology). Interviews illustrated that there were opportunities to lower salt, sugar and saturated fat (Nutrition & Health). Interviews were transcribed, coded and analysed. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list. The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. The composition of curing nitrite salt mixtures and starter cultures must be modified. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. Specific volume and crust colour intensity decreased, and the crumb porosity changed. The salt reduction promotes yeast growth and CO2 production. Gluten development and its viscoelastic properties are affected. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. In bakery products, a salt reduction of only 20–30% is acceptable. The texture becomes softer and aroma atypical. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. With this kind of methodology, it is possible to provide to the bakery industry a methodology to know a safe region to work on food reformulations and subsidize the formulation of new products without compromising consumer acceptability, in addition to meeting the demand for safer food. These findings demonstrated that this methodology can be applied to sodium reduction product formulations and bread as a food matrix. From this ideal content, a 42% reduction was possible according to the CAT test (267 mg Na/100 g of bread), and more reductions were acceptable until an 85% (to 58 mg Na/100 g of bread) reduction, as the samples began to be rejected according to HRT test. The gender, age and income family rates as well as attitudes and knowledge regarding the salt consumption of the trial consumers were not directly related to the evaluations of the bread loaves in the JAR test, according to the Principal Components Analysis at p<0.05. The average sodium content of bread marketed in different regions of the world was 457 mg Na/100 g of bread, and the ideal sodium content observed was 395 mg Na/100 g of bread. In the Hedonic Rejection Threshold (HRT), the hedonic scale five (“indifferent” term) was considered. The Compromised Acceptance Threshold (CAT) was performed, where the calculated t corresponded to the tabulated t. In the Hedonic Threshold tests, each paired session was analyzed by Student's t-test (test t), and an adjusted regression graph was built. The data from the JAR were analyzed by a regression analysis graph and correlated with the consumption of salt and family income range by a Principal Component Analysis with a 5% significance level. This ideal sodium content was used as the control in pairwise acceptance tests with five other reduced-sodium samples of bread loaves (10%, 30%, 50%, 70%, 100% of reduction from the control), and hedonic threshold tests were performed with 156 consumers (a second stage sensorial test of five sessions). In this descriptive cross-sectional study, 114 consumers evaluated the ideal sodium content in bread loaves by the Just About Right (JAR) test, (first sensorial stage) studying four decreased levels of sodium (10%, 20%, 30%, 40%) from the mean values observed from bread in 11 food composition tables from various regions of the world, and Brazil. The objectives of this study were to identify the bread loaves sodium content considered as ideal by the consumers and determine hedonic thresholds. Global public policies have advocated strategies for reducing sodium consumption due to the high incidence of non-communicable chronic diseases (NCDs) worldwide.
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