Baking & Snack - October 2021 - 70

SODIUM REDUCTION
in sodium, sometimes even more, depending on the application, "
he said.
For baked foods, fermentation is another great way to
enhance flavor.
" Having a longer fermentation process develops a lot
National School Lunch Program Sodium Reduction Limits
TARGET 1
Grades K-5
Grades 6-8
Grades 9-12
School Nutrition Association
(effective July 2014)
< 1,230 mg
< 1,360 mg
< 1,420 mg
TARGET 2
(current)
< 935 mg
< 1,035 mg
< 1,080 mg
FINAL TARGET
(July 2022)
< 640 mg
< 710 mg
< 740 mg
School nutritionists want to ease sodium reductions
The Healthy, Hunger-Free Kids Act of 2010 required the US
Department of Agriculture to update nutrition standards for the
national school breakfast and lunch programs, including more
fruits and vegetables, calorie targets and a three-tiered stepdown
of sodium limits. The third sodium target is due to take
effect in July 2022, although school districts can obtain waivers
for meeting the current, or second, target now because of the
challenges brought on by the coronavirus (COVID-19) pandemic.
" Manufacturers have streamlined their inventory, " said
Diane Pratt-Heavner, director of media relations for the School
Nutrition Association (SNA). " We're hearing a lot about driver
shortages, worker shortages and the first thing to go are some
of these specialty items. "
Specialty items include the whole grain and lower sodium
choices that schools need to meet their nutritional guidelines.
Shortages also have led to fewer choices for students.
" Schools are going to make sure kids get fed, but they're
having to educate their parents that there aren't going to be as
many menu choices as there used to be, and there are going
to be some challenges until the supply chain issues are worked
out, " Ms. Pratt-Heavner said.
She emphasized that SNA members are sympathetic to the
problems facing bakers as members are struggling to maintain
staffing levels and obtain supplies they need.
SNA is urging the federal government to push back the
sodium reduction levels. The group wants to maintain the first
target for now, implement target two in July 2024 and eliminate
the third target because the group said it's too restrictive.
" Schools are going to need more time to get there while still
maintaining student participation, " Ms. Pratt-Heavner said.
Once the pandemic starts to wane and supply chain issues
improve, she is hoping that the baking industry will be able to
return to providing as many appealing low-sodium, whole grain
items as possible.
of flavor, and it can help counterbalance the blandness
that comes when you take out some of the salt, " Ms.
Sargent said. " Anything with that long fermentation process
has that cheesy saltiness. "
Dr. Johnson also mentioned fermentation's contribution
to flavor.
" Similarly, the Maillard reaction contributes a lot
of flavor, " she added, referring to the browning reaction
that produces desirable colors and flavors in food.
" Water is important for that reaction, so making sure
that your ingredients are giving you the appropriate water
activity can also help with flavor development. "
Seeking sodium substitutes
Bakers have
several options
for reducing sodium
through salt replacements and alternative chemical leavening
solutions.
" We've found potassium chloride, or potassium salt, is
one of best tools to help food manufacturers meet their
sodium targets because it does a good job of replicating
salt's (sodium chloride) functional roles in foods, " Dr.
Johnson said. " For example, in yeast-leavened doughs, it
will help regulate how quickly the yeast grows and gives
up gas. It also helps manage gluten formation, giving the
cell structure the strength necessary to hold the gas produced
by yeast or leavening agents. "
But the problem with potassium salt is that it often
has a bitter, metallic taste. For that reason, there are usually
limits to how much potassium salt can be used.
" NuTek Natural Ingredients' Salt for Life potassium
salts are used as a 1:1 replacement for standard salt in
baked goods, " Mr. Keys said. " NuTek uses a simple and
natural process to eliminate off-flavors commonly associated
with potassium salt, which allows formulators to
replace various levels of salt without impacting flavor or
quality attributes. Salt for Life can effectively reduce sodium
by up to 75% in baked goods. "
Reducing sodium also can be achieved by using the
right kind of salt.
" It's important to remember that not all salt is created
equal, " Mr. Zoske said. " The key is to choose a salt that
has the correct feature and functionality for the product.
Choosing the right salt can actually improve the flavor
of the food. The shape and texture of the salt crystal can
make an enormous difference in sodium content. "
He added that premium salts can deliver more flavor
than table salt, which means bakers can use less. For
instance, SaltWorks' Micro Flake and Mini Flake Sea
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