MEAT PRODUCTS WITH REDUCED SODIUM CONTENT – HOW TO ACHIEVE CONSUMER FAVOR?

Abstract

This review paper presents the experiences of a number of countries in the European Union (EU) and around the world that have accepted and managed to reduce sodium intake in meat products and food in general. Different procedures or their combination are in use, noting that in the strategy for the reduction of NaCl content in food, the goals can be achieved only with multi-year, systematically planned and focused activities. Close cooperation of all stakeholders is necessary, with continuous consumer education. The imperative for the success of the aforementioned strategy is to raise the awareness of the widest population at the national level, primarily consumers, as well as the scientific and professional public who transfer their desires and the results of their research and advanced technologies to the food industry.