The next salt revolution: can we change what we eat?
Health experts know that too much salt is bad for health. Can salt supply chains switch? Are consumers willing to change behaviours? The UNSW Business Insights Institute is helping to address these critical questions for the next salt revolution.
There is hope. Researchers from the George Institute of Global Health have developed a different approach—instead of reducing salt, they suggest changing the type of salt we eat. Their studies have shown that potassium-enriched salt provides the same taste experience when compared with normal salt, yet, crucially, is better for cardiovascular health and longevity. For consumers, potassium-enriched salt means we can continue to add the salt that we love while living longer and healthier.
Our research
Transitioning Australia’s salt intake poses some challenges: Can supply chains switch? Are consumers willing to change behaviours? The UNSW Business Insights Institute is addressing these critical questions. Our UNOVA lab has embarked on a project to engage with the salt supply chain and analyse what is possible. Additionally, our marketing experts are working on understanding consumer perceptions of the salt they consume and developing ‘behavioural nudges’ to shift perceptions.
