Reducing sodium in cheese products requires innovative, research-based solutions. While some varieties of cheese have traditionally been difficult to manufacture with lower sodium levels, the dairy industry and researchers have been working to find solutions that reduce sodium in products from pizza to table cheese.
In particular, researchers at the Center for Dairy Research have been working to create a reduced-fat and low-sodium pizza that includes a low-fat/low-sodium crust, sauce and cheese. So far, these efforts have been successful, yielding a product with significantly lower sodium levels. In fact, the whole wheat crust developed at CDR has a 40% sodium reduction and is baked with dairy permeate as a salt replacer.