CFTRI workshop participants discuss how to reduce salt in Indian cuisine to counter rise in hypertension and diabetes

CSIR-Central Food Technological Research Institute (CSIR–CFTRI) organised an international workshop on ‘Sensory strategies for sodium reduction in Indian traditional foods’ at its premises in Mysuru on February 21.

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.

“There were several panel discussions involving experts in order to arrive at a suitable conclusion. While making low-sodium foods, flavour and palatability are certainly important. At the same time, the quality of food in terms of shelf life and health attributes should not be compromised,” said Dr. Giridhar Parvatham, Director, CSIR-CFTRI, Mysuru in his presidential address.

He emphasised on the need for spreading awareness among consumers about monosodium glutamate (MSG), and how MSG is produced industrially.

Dr. Sridevi Annapurna Singh, former director of CSIR–CFTRI inaugurated the workshop.

Dr. Paramjit S. Panesar, President, AFST (I), Pawan Agarwal, Convener, Forum for Sensory Excellence in Food, and Sanjay Dave, former advisor, FSSAI were among the participants.

Dr. Miro Smriga, Executive Officer, Ajinomoto Co., Inc., was the guest of eminence. He shared global perspectives on umami science and sodium reduction.

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 (FSSAI), emphasizes 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 demonstrated that use of MSG enabled 22–35% sodium reduction across Indian food formulations while maintaining sensory acceptability and taste balance. The findings support umami-based, gradual reformulation without compromising traditional flavour profiles.

Experts clarified that MSG contains approximately one-third the sodium of common salt and can be safely used within regulatory limits as a flavour enhancer.

According to CFTRI, scientific evidence indicates that widely held misconceptions regarding adverse health effects are not supported when MSG is consumed in normal dietary amounts.

Discussions focused on sensory modulation, cross-modal enhancement, consumer salt perception, and reformulation of foods such as sambar, chutneys, pickles, curries, and snacks. Participants emphasised evidence-based sodium reduction supported by sensory validation.

The workshop concluded with a commitment to strengthen research–industry–policy collaboration, develop standardised sensory validation frameworks for Indian cuisine, and support national NCD prevention initiatives.

Published – February 21, 2026 01:20 pm IST