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

Participants at CFTRI-Mysuru workshop explore sensory strategies to reduce salt in Indian cuisine, addressing concerns about 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.