A high sodium diet is bad for us. This fact isn’t debated by scientists. There are multiple studies to prove that it negatively affects the body. So why do we continue to consume high levels of sodium? The answer is flavor. Sodium is what has been boosting the flavor of most of our packaged food. Most people don’t want to have to trade flavor for a better diet.
Until recently, this has been the choice that some are left with and many have chosen the later. Now, however, we may not need to choose anymore.
The reason our sodium contents are often so high is because during the packaging process, a lot of flavor is lost. You are only tasting a fraction of the sodium in your meal but adding less would make it bland.
Knowing this, it seems that the solution is to change our packing method. We might be in a position to do so!
What Method do we currently use?
Our current method of getting processed goods ready for the shelves is known as retort packaging. In this process goods that are prone to bacteria, like meat for example, are sealed tightly in a package and superheated and cleaned in a way that sterilizes them, thus giving them an 18-month shelf life. This is all done through a pressure cooker. During this process, much of the flavor is lost due to the high temperature. This packaging method was invented in 1978 and is used in various parts of the world. Until recently, it has been one of the main methods available for sealing food.
What’s new in innovation today?
The new technology being developed is known as MATS. MATS is short for Microwave Assisted Thermal Sterilization and it was developed by scientists at Washington State University. MATS work by sealing the produced goods in pressurized water. Like retort packaging, it will eliminate the risks of bacteria and it has an 18-month shelf life.
What does testing show us?
Both Retort and MATS packaging were testing using mashed potatoes and an e-tongue. Flavor before packaging was at the same level for both samples.
Samples would then go through the process and then be tested via the e-tongue. It found that the flavor was significantly reduced for the mashed potatoes processed with retort packaging, but for MATS packaging, it was constant.
What does this mean?
MATS may be a way to package food in a safe way that retains the flavor. Should testing with MATS continue to be successful, we may see it widely used on the market. Currently, this is a new product, and further studies need to be completed. Carolyn Ross, the head of the study, has a lot of faith in this product.
If MATS is introduced to the market, we will no longer need to boost the flavor of our food with dangerous levels of sodium. Ross believes we may be able to bring down the sodium levels in food down by as much as 50%.
For a population trying to live a healthier life, this could be huge!