REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
In the modern food industry, salt (sodium) is predominantly included in foods for three reasons: enhancement of flavour, modification of structure and control of microbial growth. This proposal will evaluate a number of new strategies to reduce sodium in our diet by directly enhancing the potency of salt (allowing a reduction in total salt), whilst understanding how salt interacts with food materials during processing. The project will initially explain how sodium (salt) interacts with food structures and how this interaction changes during chewing and typical food production processes. Building on this fundamental understanding, approaches designed to maintain saltiness of foods, whilst reducing sodium levels will be evaluated.
Technical Summary
This proposal will evaluate a number of new strategies to reduce sodium ions in our diet by directly enhancing the potency of salt whilst understanding how salt interacts with food materials during processing. The work will initially explain how sodium (salt) interacts with food structures and how this interaction changes during typical food production processes and oral processing (chewing). Building on this fundamental understanding, compounds designed to enhance the perception of sodium will be evaluated and findings will be validated in exemplars of three food systems (wet sauces, fried snacks and baked snacks).
The tightness of association of sodium - biopolymer interactions in solution will be calculated through measurements of bound and free sodium using Nuclear Magnetic Resonance (NMR) spectrometers tuned to the sodium nucleus and high resolution 800Hz NMR. The impact on the wider physical and thermal properties will be evaluated by thermogravimetric analysis, wide angle x-ray, DVS and DSC. Sodium delivery and perception will be evaluated using the University of Nottingham's state of the art sensory facilities. The resultant bolus structure after oral processing will be evaluated by XRAY-CT, and the mastication process evaluated by electromyography, electroglottography and video oral processing. The role of sodium on the structuring and functionality of the food exemplars will be developed in the Food Production Facility at the UoN, structure will be evaluated using by XRAY-CT, farinograph, rheology, texture analysers, image analysers, LC-UV. Flavour generation and availability will be evaluated using GC-MSMS and APCI-MSMS technologies uniquely available at UoN.
Ultimately this will result in a new framework of understanding of sodium-biopolymer interaction, illustrated both statically and temporally across thermomechanical and oral processing in both model and real food systems.
The tightness of association of sodium - biopolymer interactions in solution will be calculated through measurements of bound and free sodium using Nuclear Magnetic Resonance (NMR) spectrometers tuned to the sodium nucleus and high resolution 800Hz NMR. The impact on the wider physical and thermal properties will be evaluated by thermogravimetric analysis, wide angle x-ray, DVS and DSC. Sodium delivery and perception will be evaluated using the University of Nottingham's state of the art sensory facilities. The resultant bolus structure after oral processing will be evaluated by XRAY-CT, and the mastication process evaluated by electromyography, electroglottography and video oral processing. The role of sodium on the structuring and functionality of the food exemplars will be developed in the Food Production Facility at the UoN, structure will be evaluated using by XRAY-CT, farinograph, rheology, texture analysers, image analysers, LC-UV. Flavour generation and availability will be evaluated using GC-MSMS and APCI-MSMS technologies uniquely available at UoN.
Ultimately this will result in a new framework of understanding of sodium-biopolymer interaction, illustrated both statically and temporally across thermomechanical and oral processing in both model and real food systems.
Planned Impact
Target Group: Industrial Groups
Short term: New fundamental knowledge surrounding sodium-food interactions; IP protection.
Medium term: New technologies and knowledge surrounding sodium-food processing; alternative new product design strategies and reformulation tools; increased turnover and enhanced UK tax revenues.
Long term: Cultural change addressing diet and health as a primary driver of the food industry in partnership with commercial drivers, UK food industry's competitiveness enhanced.
Target Group: Policy Formulation
Medium term: a review of sodium targets/recommendations accommodating for technical feasibility in addition to population health needs.
Long term: enhanced alignment between industry, academia and policy makers.
Target Group: Academic Groups
Short term: New fundamental knowledge surrounding sodium-food interactions, new university-university/research institute collaborations (University of Nottingham; Institute of Food Research; University of Birmingham); IP generation.
Medium term: new industry-university collaborations; IP exploitation and new commercial partnerships; increased academic reputation of partner universities.
Long term: increased industry-university partnerships designed to address the long term health needs of the UK.
Target Group: General Public
Short term: Increased awareness of the nature of sodium in our diet.
Medium term: Increased understanding of the role of sodium in food processing; reduced sodium in the UK diet.
Long term: A cultural change away from high sodium diets in parallel with developments by the food industry; increased quality of life due to reduced sodium in the diet.
Short term: New fundamental knowledge surrounding sodium-food interactions; IP protection.
Medium term: New technologies and knowledge surrounding sodium-food processing; alternative new product design strategies and reformulation tools; increased turnover and enhanced UK tax revenues.
Long term: Cultural change addressing diet and health as a primary driver of the food industry in partnership with commercial drivers, UK food industry's competitiveness enhanced.
Target Group: Policy Formulation
Medium term: a review of sodium targets/recommendations accommodating for technical feasibility in addition to population health needs.
Long term: enhanced alignment between industry, academia and policy makers.
Target Group: Academic Groups
Short term: New fundamental knowledge surrounding sodium-food interactions, new university-university/research institute collaborations (University of Nottingham; Institute of Food Research; University of Birmingham); IP generation.
Medium term: new industry-university collaborations; IP exploitation and new commercial partnerships; increased academic reputation of partner universities.
Long term: increased industry-university partnerships designed to address the long term health needs of the UK.
Target Group: General Public
Short term: Increased awareness of the nature of sodium in our diet.
Medium term: Increased understanding of the role of sodium in food processing; reduced sodium in the UK diet.
Long term: A cultural change away from high sodium diets in parallel with developments by the food industry; increased quality of life due to reduced sodium in the diet.
Organisations
Publications
Agarwal D
(2021)
The progression of lipid oxidation, ß-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.
in Food & function
Ayed C
(2021)
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
in Food Chemistry: X
Caporaso N
(2018)
Protein content prediction in single wheat kernels using hyperspectral imaging.
in Food chemistry
Caporaso N
(2018)
Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.
in Food chemistry
Caporaso N
(2018)
Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.
in Food research international (Ottawa, Ont.)
Caporaso N
(2022)
Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.
in Food chemistry
Caporaso N
(2018)
Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains
in Applied Spectroscopy Reviews
Caporaso N
(2018)
Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.
in Journal of food engineering
Caporaso N
(2021)
Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.
in Food chemistry
Description | Enhanced knowledge of the interaction of dietary salt with foods and our body. This insight is helping to develop the next generation of salt alternatives |
Exploitation Route | Novel salts are being developed that will be available for use by consumers and industrial applications. Fundamental knowledge on how salt interacts with the body can be used to develop further novel salts that interact in the oral cavity more effectively. |
Sectors | Agriculture Food and Drink |
Description | Novel salts are being developed that will be available for use by consumers and industrial applications. Fundamental knowledge on how salt interacts with the body can be used to develop further novel salts that interact in the oral cavity more effectively. |
Sector | Agriculture, Food and Drink |
Description | SmartSalt - salt reduction in food |
Amount | £78,879 (GBP) |
Funding ID | 104430 |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 08/2018 |
End | 09/2019 |
Description | Smartsalt - Optimising the production of a novel salt ingredient |
Amount | £83,985 (GBP) |
Funding ID | 73871 |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 04/2020 |
End | 11/2020 |
Description | Conference Talk |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Understanding the role of sodium/potassium salts in biscuits. 32 EFFoST (Nantes, France, November 2018). |
Year(s) Of Engagement Activity | 2018 |
Description | Conference presentation |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Reducing sodium in the UK diet through food processing and ingredient design. Innovations in Agriculture and Food for Healthy Societies workshop, Shanghai, 3rd to 5th September 2018 |
Year(s) Of Engagement Activity | 2018 |
Description | Conference presentation |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Impact of sodium reduction in real food systems like biscuits The 2nd International Symposium on Food Nutrition and Health, September 16th - 18th, 2018 Dalian, P. R. China |
Year(s) Of Engagement Activity | 2018 |
Description | Food Oral Processing 2020 Presentation |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Industry/Business |
Results and Impact | Presentation entitled "The relationship between salt taste sensitivity, saliva composition and self-reported sodium intake" |
Year(s) Of Engagement Activity | 2021 |
URL | https://congresos.adeituv.es/FOP_2020/ficha.en.html |
Description | Invited Public Presentation on Sodium Reduction in South Australia |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Postgraduate students |
Results and Impact | Invited Public Presentation on Sodium Reduction in South Australia hosted by the University of Adelaide |
Year(s) Of Engagement Activity | 2020 |
Description | Magazine article on salt reduction |
Form Of Engagement Activity | A magazine, newsletter or online publication |
Part Of Official Scheme? | No |
Geographic Reach | Local |
Primary Audience | Third sector organisations |
Results and Impact | Salt reduction work was published on UoN VISION magazine and online. https://www.nottingham.ac.uk/vision/vision-reducing-salt |
Year(s) Of Engagement Activity | 2019 |
Description | Oral presentation at Postgraduate Symposium |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | National |
Primary Audience | Postgraduate students |
Results and Impact | Presentation on project findings at Nursten Symposium 2019 |
Year(s) Of Engagement Activity | 2019 |
Description | Poster |
Form Of Engagement Activity | A formal working group, expert panel or dialogue |
Part Of Official Scheme? | No |
Geographic Reach | National |
Primary Audience | Professional Practitioners |
Results and Impact | Poster on initial findings from the project, at DRINC dissemination event in Birmingham |
Year(s) Of Engagement Activity | 2019 |
Description | Poster at Dissemination Event |
Form Of Engagement Activity | A formal working group, expert panel or dialogue |
Part Of Official Scheme? | No |
Geographic Reach | National |
Primary Audience | Professional Practitioners |
Results and Impact | Posters covering project findings at DRINC Dissemination event in Birmingham |
Year(s) Of Engagement Activity | 2020 |
Description | Poster at Pangborn Conference |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Industry/Business |
Results and Impact | Poster presentation on subject "Validating design rules of topical salt (NaCl) particles for the reduction of sodium content in snack foods" |
Year(s) Of Engagement Activity | 2021 |
URL | http://www.pangbornsymposium.com/ |
Description | Presentation at International Flavour and Fragrance Conference |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Industry/Business |
Results and Impact | Presentation on project findings at International Flavour and Fragrance Conference in Chile. |
Year(s) Of Engagement Activity | 2019 |
Description | Presentation on Salt Reduction at CAAS, Beijing, China |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Postgraduate students |
Results and Impact | Presentation on Salt Reduction Strategies for the North and South Asian Food Industries |
Year(s) Of Engagement Activity | 2019 |
Description | Salt Reduction Talk to the Australian Institute of Food Science and Technology Summer School |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Undergraduate students |
Results and Impact | Presented at the AIFST summer school at the University of Adelaide in March 2019 to Undergraduates, Postgraduates and prospective students on salt reduction |
Year(s) Of Engagement Activity | 2019 |
Description | School workshop on salt awareness |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Schools |
Results and Impact | Salt awareness workshop at St Thomas C E Primary School, Leigh |
Year(s) Of Engagement Activity | 2019 |
Description | Talk at Nabim R&D Seminar |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Industry/Business |
Results and Impact | Impact of sodium/potassium on baked goods. Nabim R&D Seminar (London, November 2018). |
Year(s) Of Engagement Activity | 2018 |
Description | Talk at Outreach Science event |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | Local |
Primary Audience | Public/other audiences |
Results and Impact | Does Low Salt Taste As Bad As It Sounds? Nottingham: Pint of Science Festival 20-22 May 2019 |
Year(s) Of Engagement Activity | 2019 |
Description | Workshop for ActiveAte |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Patients, carers and/or patient groups |
Results and Impact | Online discussion & workbook (Session was called Salt & Health) for members of a group called 'ActiveAte' which is ActiveAte is a non-profit, interactive and educational nutrition programme for Fibro Active members. Members typically have fibromyalgia |
Year(s) Of Engagement Activity | 2021 |