Method to reduce sodium content in processed foods using naturally brewed soy sauce and other flavor enhancers and resulting reduced-sodium food product

A method of making a reduced-sodium food product, in which a corresponding full-sodium food product is designated as containing 100% sodium as NaCl provided by an amount of flake salt, the method comprising:

• preparing a food product by reducing the amount of NaCl provided by flake salt, and replacing only a portion of the reduced amount of NaCl provided by flake salt with NaCl contained in soy sauce or natural flavor enhancer, thereby yielding a reduced-sodium food product.

A reduced-sodium food product in which a corresponding full-sodium food product is designated as containing 100% sodium from NaCl, the product produced by:

• preparing the reduced-sodium food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product, thereby yielding a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product.

A reduced-sodium food product in which a corresponding full-sodium food product is designated as containing 100% sodium as NaCl provided by an amount of flake salt, the product produced by:

• preparing a food product by reducing the amount of NaCl provided by flake salt, and replacing only a portion of the reduced amount of NaCl provided by flake salt with NaCl contained in soy sauce or natural flavor enhancer, thereby yielding a reduced-sodium food product.