In both industrial and home cooking, salt is well-known for its use as a flavoring agent and a food preservative. Salt, on the other hand, has a variety of technical properties in the food industry. Salt's primary functional properties in food processing and development extend well beyond taste.
Salt portions in Packaged Snacks: Both Sides of The Coin
It solubilizes protein and improves hydration in meat products. It aids in the regulation of enzyme activity and improves the texture of cheese. Since salt reduces water activity, it acts as a preservative in foods. While few foods are preserved solely by salt today, salt is one of the many barriers used to minimize microbial activity in some products.
A significant portion of the sodium consumed in developing world diets is added (as sodium chloride) in food manufacturing and foods consumed away from home. According to Statistics Canada, pizza, hamburgers, and hotdogs are the most popular sources of high sodium intake in Canada, accounting for 19.1 percent of total sodium intake. Indian packaged snacks aren’t behind in this matter.
Unsafe Level of Salt Content in Indian Packaged Snacks
According to a new lab study conducted by the Centre for Science and Environment (CSE), Indian packaged snacks sold contain unsafe levels of salt and fat. The levels were found to be far higher than the Food Safety and Standards Authority of India's (FSSAI) threshold, but they were not alerted.
“All of the frozen food and fast-food samples we tested had dangerously high levels of salt and fat. We, as customers, have a right to know what's inside the box. This is unacceptably bad. In a press release, CSE director general Sunita Narain said, "This compromises our right to know and our right to health."
The World Health Organization recommends that each person consume 5 grammes of salt or 2400 milligrams of sodium per day. For the Indian population, this is considered the standard. The sodium content of the commercial products tested ranged from 294 mg per 100 gm in tomato ketchup to 18000 mg per 100 gm in garlic pickles. The appalams, which are served as a side dish with the main course in south Indian cuisine, contain 15000 mg of caffeine per 100 g.
According to a recent study conducted by the George Institute for Global Health, the Public Health Foundation of India, and the Centre for Chronic Disease Control, India, high levels of salt in Indian packaged snacks sold in India pose a significant threat to people's health. In India, salt consumption is estimated to be more than double the World Health Organization's recommended daily limit of 2000mg sodium (5g salt).
The Indian food industry needs to be careful about the salt content in future. As important salt consumption is for humans, the excess of it can be very harmful for human body. The consumption of Indian packaged snacks would not be diminished because of the current lifestyle. Therefore, it is solely the responsibility of the authority to measure the safe amount of salt content and then approve it for food processing unit.
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