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CSIR-Central Food Technological Research Institute (CSIR–CFTRI) organised an planetary store connected ‘Sensory strategies for sodium simplification successful Indian accepted foods’ astatine its premises successful Mysuru connected February 21.
The store brought unneurotic scientists, sensory experts, policymakers, and manufacture representatives to code excessive sodium depletion done culturally appropriate, sensory-driven reformulation strategies for Indian accepted foods.
“There were respective sheet discussions involving experts successful bid to get astatine a suitable conclusion. While making low-sodium foods, flavour and palatability are surely important. At the aforesaid time, the prime of nutrient successful presumption of support beingness and wellness attributes should not beryllium compromised,” said Dr. Giridhar Parvatham, Director, CSIR-CFTRI, Mysuru successful his statesmanlike address.
He emphasised connected the request for spreading consciousness among consumers astir monosodium glutamate (MSG), and however MSG is produced industrially.
Dr. Sridevi Annapurna Singh, erstwhile manager of CSIR–CFTRI inaugurated the workshop.
Dr. Paramjit S. Panesar, President, AFST (I), Pawan Agarwal, Convener, Forum for Sensory Excellence successful Food, and Sanjay Dave, erstwhile advisor, FSSAI were among the participants.
Dr. Miro Smriga, Executive Officer, Ajinomoto Co., Inc., was the impermanent of eminence. He shared planetary perspectives connected umami subject and sodium reduction.
With rising non-communicable diseases, specified arsenic hypertension and diabetes, nationalist priorities for 2025–26, supported by the Food Safety and Standards Authority of India (FSSAI), emphasizes gradual brackish and sweetener reduction, front-of-pack labelling, and industry-led reformulation.
The store aligned with these objectives done science-based sensory strategies.
A CSIR–CFTRI survey presented during the store demonstrated that usage of MSG enabled 22–35% sodium simplification crossed Indian nutrient formulations portion maintaining sensory acceptability and sensation balance. The findings enactment umami-based, gradual reformulation without compromising accepted flavour profiles.
Experts clarified that MSG contains astir one-third the sodium of communal brackish and tin beryllium safely utilized wrong regulatory limits arsenic a flavour enhancer.
According to CFTRI, technological grounds indicates that wide held misconceptions regarding adverse wellness effects are not supported erstwhile MSG is consumed successful mean dietary amounts.
Discussions focused connected sensory modulation, cross-modal enhancement, user brackish perception, and reformulation of foods specified arsenic sambar, chutneys, pickles, curries, and snacks. Participants emphasised evidence-based sodium simplification supported by sensory validation.
The store concluded with a committedness to fortify research–industry–policy collaboration, make standardised sensory validation frameworks for Indian cuisine, and enactment nationalist NCD prevention initiatives.
