Overview
- The one-day international workshop at CSIR-CFTRI in Mysuru brought together scientists, policymakers, industry leaders and culinary experts to address excess sodium in traditional dishes.
- A CFTRI study presented at the event found that using monosodium glutamate enabled 22–35% sodium reduction across Indian food formulations while preserving sensory acceptability.
- Experts explained that MSG contains about one-third the sodium of table salt and can be used safely within regulatory limits, countering prevalent misconceptions.
- Technical sessions explored sensory modulation and cross-modal enhancement for items such as sambar, chutneys, pickles, curries and snacks, with an emphasis on validated tasting methods.
- Participants committed to strengthen research–industry–policy collaboration and to build standardised sensory validation frameworks aligned with national priorities supported by FSSAI, including gradual salt reduction and reformulation.