Sodium Reduction in 50% Whole Wheat Sandwich Bread. Ann Colonna, M.S. Sensory Program Manager Food Innovation Center Oregon State University

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1 Sodium Reduction in 50% Whole Wheat Sandwich Bread Ann Colonna, M.S. Sensory Program Manager Food Innovation Center Oregon State University

2 Bread and Rolls are the #1 Source! Rank Food Types % 1 Bread and rolls Cold cuts and cured meats Pizza Poultry Soups Sandwiches Cheese Pasta mixed dishes Meat mixed dishes Savory snacks

3 Limited Research on Sodium Reduction in Bread Outside of the United States 10-30% in white bread and French bread did not result in a detectable change in flavor or taste and did not decrease population bread consumption. Cannot be applied to US Taste Preferences, Sodium Consumption, Food profiles, Salt Reduction Programs

4 Sodium Reduction Test Objectives To measure at what level consumers can detect a difference when sodium is reduced in whole wheat bread given a 10%, 20% and 30%. To measure the overall liking, appearance, flavor, sweetness, salt level and textural aspects of bread with four different levels of sodium. To better understand consumers habits around reduced sodium products through lifestyle and behavioral questions.

5 Quantitative Consumer Study Consumer Recruitment Conduct difference testing and acceptability CLT in Portland, OR with 200 sandwich bread users Current users and likers of sandwich bread Female/male as it falls Age 18 or over Distribution of responses for education, income and those who mentioned sodium as important to them on the sandwich bread nutrition label

6 Do you think you notice the salt level in your foods: Those (self reported) sensitive to salt were intentionally chosen for the difference testing while a more balanced group was used for the acceptability test. Percent Response Do you think you notice the salt level in your foods?, n=191 Difference test 15 7 A lot more than most people More than most people About the same as most people Acceptability test Less than most people 4 A lot less than most people

7 Test Samples Control 50% whole wheat sandwich bread 10% Na 50% whole wheat sandwich bread 20% Na 50% whole wheat sandwich bread 30% Na 50% whole wheat sandwich bread

8 Methodology Difference testing Consumers took three difference tests: control vs. 10% sodium, control vs. 20% sodium and control vs. 30% sodium. Which is the saltier sample?

9 Difference Test Results In front of you are two samples. Taste both samples from left to right. Which sample is SALTIER? Consumers could tell a significant difference in the level of salt at a 20% and 30% level, but not at a 10%. Which sample is saltier?, n=82 Responses Control sample Reduced Sodium sample 47 a 35 a 54 a 28 b 66 a 16 b % trial 20% trial 30% trial *Scores with the same letter are NOT significantly different, p 0.05.

10 Methodology Acceptance testing Again, consumers tasted bread from four different loaves: control, 10% sodium, 20% sodium and 30% sodium. How much do you like this bread slice overall? Hedonic questions about Appearance, Aroma, Flavor, Sweetness, Salt level and Texture

11 Acceptance Test Results How well do you like or dislike the APPEARANCE of sample X? There were no significantly differences in the overall appearance liking scores. Consumers liked all four loaves equally for the attribute Appearance, with ratings around neither like nor dislike to like slightly on average. Sodium in bread Appearance Liking mean scores, where 9=like extremely and 1=dislike extremely, n=109 Mean Score a 6.03 a 5.93 a 5.81 a Control wheat bread 30% sodium 20% sodium 10% sodium *Scores with the same letter are NOT significantly different, p 0.05.

12 Please taste sample X. How much do you like or dislike sample X OVERALL? The Overall Liking scores show that the four breads were rated statistically similarly yet again, with ratings around neither like nor dislike to like slightly on average. Sodium in bread Overall Liking mean scores, where 9=like extremely and 1=dislike extremely, n=109 Mean Score a 5.78 a 5.78 a 5.68 a 10% Control 20% 30% *Scores with the same letter are NOT significantly different, p 0.05.

13 How much do you like or dislike the Sweetness of sample X? The Sweetness liking scores show that all the products were liked statistically equally, with ratings around neither like nor dislike to like slightly on average. Sodium in bread Sweetness Liking mean scores, where 9=like extremely and 1=dislike extremely, n=109 Mean Score a 5.70 a 5.69 a 5.60 a 20% sodium Control wheat bread 10% sodium 30% sodium *Scores with the same letter are NOT significantly different, p 0.05.

14 How much do you like or dislike the Saltiness of sample X? Again, the Salt Level liking scores show that all the products were liked statistically equally, with ratings around neither like nor dislike to like slightly on average. Sodium in bread Saltiness Liking mean scores, where 9=like extremely and 1=dislike extremely, n=109 Mean Score a 5.61 a 5.58 a 5.53 a Control wheat bread 20% sodium 10% sodium 30% sodium *Scores with the same letter are NOT significantly different, p 0.05.

15 How much do you like or dislike the Texture of sample X? The Texture liking scores show that all the products were liked statistically equally, with ratings around neither like nor dislike to like slightly on average. Sodium in bread Texture Liking mean scores, where 9=like extremely and 1=dislike extremely, n=109 Mean Score a 5.86 a 5.85 a 5.61 a 20% sodium Control wheat bread 10% sodium 30% sodium *Scores with the same letter are NOT significantly different, p 0.05.

16 Now that you know how each bread tastes, would you BUY a 22 oz. loaf of sample X if its price was $2.49? Sodium in bread Purchase intent mean scores, where 1=would definitely buy and 5=would definitely not buy, n=109 5 Mean Score a 3.29 ab 3.31 b 3.36 b 1 20% sodium 10% sodium 30% sodium Control wheat bread *Scores with the same letter are NOT significantly different, p 0.05.

17 How do you feel about bread manufacturers reducing the sodium content in their products? A large majority (83%) were somewhat to very supportive of bread manufacturers reducing the sodium content in their products. Only 2% were somewhat to very unsupportive of this. How do you feel about bread manufacturers reducing the sodium content in their products?, n= Percent Response

18 Conclusions Reductions of up to 10% of the sodium content of 50% whole are not detectable to consumers Reductions of up to 30%, while detectable, did not adversely affect consumers acceptability of flavor and texture, nor did they adversely affect consumer purchase intent. Opportunity to capitalize on the regulatory requirements of large bread purchasers Feasibility for local and national bread producers to gradually reduce the sodium content in their products.