Less salty dim sum? Hong Kong food authority says reduced sodium to go unnoticed
Dim sum makers had raised concerns that consumers might shun less salty products
Can Hongkongers accept their dim sum with less salt?
The city’s food safety authority said on Monday that the makers of the much-loved Hong Kong cuisine could reduce salt levels, after conducting a study that found most consumers were unable to taste the difference if dim sum had a lower sodium content.
The Centre for Food Safety said a 10 to 20 per cent reduction in sodium content in dim sum would not result in perceptible sensory differences among consumers.
It followed concerns raised by some food trade members regarding a reluctance among consumers to accept less salty products, after the centre advised them to modify preparation methods and ingredient usage in 2022.
“The result reflects the feasibility for the trade to reduce the sodium content in dim sum foods through moderate formulations,” said Tony Chow Chor-yiu, the principal medical officer of risk assessment and communication at the centre.
During March and April last year, the centre asked 72 people to try shrimp siu mai and steamed pork ribs with black bean sauce. Each participant was provided with a mix of regular samples and others with reduced salt.
