As consumers become more aware of sodium, it could change the way they want to eat. A recent report from the National Marketing Institute said approximately 42% of consumers would like less sodium in their food and about 50% check sodium on the label of packaged foods.
That doesn’t mean we should eliminate salt altogether. In Salted: A Manifesto on the World’s Most Essential Mineral, With Recipes, author Mark Bitterman says knowing how to use salt effectively is “probably the single most important skill a chef has.” While adding salt is often a quick, easy way to enhance taste, it’s even more fun to add flavor to a dish through other ingredients.
In fact, artisanal and specialty salts are becoming more prominent in today’s ingredient-driven kitchens. Many chefs enjoy using kosher or sea salt in cooking, or flaky salt as a finishing touch that’s rich in taste and texture. Salt is even being paired with sweetness in desserts like salted caramel ice cream or chocolate covered pretzels.
The takeaway? There’s plenty of reason to keep salt in your toolkit. The key is to use it thoughtfully by balancing flavor and texture and considering the overall sodium level of foods.