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CSIR–Central Food Technological Research Institute (CSIR–CFTRI), Mysuru, provided a peek into global perspectives on umami science and sodium reduction at the recent International Workshop on “Sensory Strategies for Sodium Reduction in Indian Traditional Foods”. The workshop brought together scientists, sensory experts, policymakers, and industry representatives to address excessive sodium consumption through culturally appropriate, sensory-driven reformulation strategies for Indian traditional foods.
The programme was presided over by Dr. Giridhar Parvatam, Director, CSIR–CFTRI, and inaugurated by Dr. Sridevi Annapurna Singh, Former Director, CSIR–CFTRI. Distinguished guests included Dr. Paramjit S. Panesar and Pawan Agarwal. Ajinomoto Co., Inc. Executive Officer Dr. Miro Smriga participated as Guest of Eminence, sharing global perspectives on umami science and sodium reduction. Several panel discussions were held to arrive at suitable conclusions.
In his presidential address, Dr. Parvatam stated that while developing low-sodium foods, flavour and palatability are important, but quality in terms of shelf life and health attributes should not be compromised. He also emphasized the need to create consumer awareness about monosodium glutamate (MSG) in processing levels and its industrial production.
With rising non-communicable diseases such as hypertension and diabetes, national priorities for 2025–26, supported by the Food Safety and Standards Authority of India, emphasise gradual salt and sugar reduction, front-of-pack labelling, and industry-led reformulation. The workshop aligned with these objectives through science-based sensory strategies.
A CSIR–CFTRI study presented during the workshop showed that the use of MSG enabled 22–35% sodium reduction across Indian food formulations while maintaining sensory acceptability and taste balance. Experts clarified that MSG contains approximately one-third the sodium of common salt and can be safely used within regulatory limits. The workshop concluded with a commitment to strengthen research–industry–policy collaboration and advance health-oriented, science-driven innovation. |
