Background
The Challenge
Cutting sodium changes the way flavors are perceived. Salt enhances everything, from acidity to spice. Taking it away can flatten a product’s taste, making it bland.
Our Approach
The project began with a full sensory analysis of the existing product, identifying the key attributes that defined the distinct flavor. We then explored various sodium-reduction strategies using our internal ingredients portfolio.
Throughout the process, our R&D and sensory team conducted multiple rounds of testing, including:
- Descriptive analysis to understand the sensory gaps,
- Discriminative analysis using tetrad tests to confirm equivalency, and
- Consumer-relevant application testing at the client’s dosage levels.
Our regulatory experts partnered closely with our teams to ensure the new formulations remained compliant with front-of-pack labeling requirements. We utilized various sodium reduction strategies using our internal ingredient portfolio. Multiple rounds of sensory and consumer testing was completed, and innovative raw materials and solutions were developed through research and prototyping.
The Results
- Product’s overall sodium was reduced by 70%
- No warning label needed on the packaging
- Product passed sensory and consumer testing
- Sales remained strong after the change
- Brand perception has shifted as a better-for-you option in the market since no warning label was required
Summary
At Griffith Foods, we pride ourselves on our sensory science and analytical expertise. By assisting our partner to achieve a 70% sodium reduction without compromising market performance or the flavor profile and key attributes of the product, we not only helped our client protect their brand perception, we also opened the door to future opportunities in better-for-you snacking, turning a regulatory challenge into a strategic opportunity for improved nutrition. We remain dedicated to building a nutritious and sustainable portfolio, and this is just one strong example of that commitment.
