Figuring out the best formulation path when reducing sodium in bread, rolls, buns and tortillas requires some trial and error. First, bakers must decide how much sodium they want to remove, how sodium is contributing to the product both in taste and functionality as well as the level of difference that is acceptable in the product.

“Ideally, all ingredient substitutes should be considered to ensure the proper balance of flavor and functionality of the product design,” said Janice Johnson, food technical advisor, Cargill. “Focusing on salt alone can have a more negative impact on the product’s attributes versus leveraging many nonsodium alternatives.”

She said bakers should set realistic goals and that sensorial attributes are the most sensitive to the consumer. Bakers should also keep in mind that nonsodium ingredients can be more expensive and negatively contribute to flavor. She pointed to Cargill’s Alberger salt products that feature multi-
 faceted, hollow pyramid and cubed-shaped salt crystals that can deliver more intense salty flavor, which allows bakers to use less.

Bakers can leverage a combination of ingredient and formulation strategies to maintain taste and functionality.

“One approach is partial sodium replacement, where potassium chloride, calcium salts or yeast-based flavor enhancers are used to mimic the salty taste without compromising dough performance,” said Ashley Beech, bakery applications development manager, Corbion.

Enzymes can replace salt’s functionality of strengthening the dough in breads and other yeasted baked goods, said Melanie Weber, senior research and development scientist, Cain Food Industries.

“Glucose oxidase acts to strengthen the dough,” she explained. “Transglutaminase strengthens the gluten matrix in the dough, which can help with gas retention during fermentation.”

Using a natural salt with reduced sodium content may also be beneficial for formulators.

“Reduced sodium salts allow bakers to keep dry matter dosage levels consistent, but the end outcome is bread, buns, rolls and tortillas with significantly lower sodium levels,” said Andrew Arbuthnott, technical sales manager, Saltwell. “The Saltwell salts, for example, allow 35% reduction in sodium content.”

NuTek offers a potassium salt-based solution that eliminates the bitterness usually associated with potassium. 

Steve Zimmerman, senior director, technical sales, NuTek Natural Ingredients, also pointed out that tamarind seed gum helps with functionality in gluten-free applications.

“NuTek’s tamarind seed gum helps build a strong dough matrix and maintains moisture, enhancing both texture and shelf life,” he said.

 Microencapsulation technology from Maxx Performance can reduce salt levels by 30% to 50% and deliver the same taste, texture and functionality without affecting yeast activity, said Winston Samuels, chief executive officer and chief scientific officer, Maxx Performance. 

Formulators working with bakers say they are seeing an uptick in requests to reduce sodium content in baked foods.

“We are seeing a significant number of requests for sodium reduction in bakery applications,” Zimmerman said. “This demand is driven by both voluntary and mandatory regulatory actions in the United States, Mexico and Canada as well as by food manufacturers advancing their ESG (environmental, social and governance) strategies.”

Amr Shaheed, manager, technical services and development, Innophos, said bakers from North, Central and South America want to reduce sodium. This is true in regions where healthy and clean label requirements call for clearly specified sodium levels or are required by schools or institutional programs.

In August 2024, the US Food and Drug Administration (FDA) updated industry guidelines for voluntary sodium reduction goals. Johnson said she has seen more customers requesting sodium reduction solutions since the release of the first voluntary guidelines, which were finalized in 2021. 

The 2024 updated guidelines had steeper targets than the first recommendation.

“For example, for white bread, the FDA Phase I (final ruling) recommendation for sodium targets was a 17% sodium reduction from the 2010 baseline,” Johnson said. “The agency’s Phase II draft recommendations call for a 31% sodium reduction target from the 2022 baseline.”

Rob Berube, technical service manager, performance chemicals, Church & Dwight Co., suggested that bakers plan on continuing to implement sodium reductions until consumption falls in line with recommended levels.

“Sodium replacement options that are seamless, with maximum impact on the nutritional panel, should be prioritized,” he said.

Bakers interested in reducing sodium content in breads, rolls, buns and tortillas must ensure that taste and functionality have been replaced. They have many tools they can turn to for help.

This article is an excerpt from the April 2025 issue of Baking & Snack. To read the entire feature on Sodium Reduction, click here.