Key Update

The CSIR-Central Food Technological Research Institute (CSIR–CFTRI) held an international workshop on “Sensory Strategies for Sodium Reduction in Indian Traditional Foods” at its Mysuru campus on February 21. The event focused on reducing excess sodium in Indian diets without compromising taste, safety, or nutritional quality.

Balancing Taste, Nutrition and Food Safety

Scientists, sensory experts, policymakers, and industry leaders discussed practical reformulation strategies for traditional foods. Director Dr Giridhar Parvatham emphasised that food developers must preserve flavour and shelf life while lowering sodium levels. He also called for better consumer awareness about monosodium glutamate (MSG) and its regulated industrial production.

Dr Sridevi Annapurna Singh inaugurated the workshop. Experts, including Dr Paramjit S. Panesar, Pawan Agarwal, Sanjay Dave, former advisor to the Food Safety and Standards Authority of India (FSSAI), and Dr Miro Smriga of Ajinomoto Co., Inc., shared scientific and global perspectives on sodium reduction and umami science.

MSG Enables Significant Sodium Reduction

A CSIR–CFTRI study presented at the workshop showed that adding MSG enabled a 22–35% reduction in sodium across Indian food formulations while maintaining taste balance. Experts noted that MSG contains nearly one-third the sodium of common salt and remains safe when used within regulatory limits. Scientific evidence, they clarified, does not support common misconceptions about MSG when consumed in normal amounts.

Supporting National Health Goals

With rising cases of hypertension and diabetes, national priorities for 2025–26 promote gradual salt reduction, front-of-pack labelling, and industry-led reformulation. The workshop aligned with these goals by promoting evidence-based sensory validation for foods such as sambar, chutneys, pickles, curries, and snacks. Participants concluded by committing to stronger research–industry collaboration to advance nutrition-focused, food-safe reformulation strategies.

Source: The Hindu