Food Safety Focus (223rd Issue, February 2025) – Article 3
Consumer Acceptance of Reformulated Dim Sum for Sodium Reduction
The Centre for Food Safety (CFS) conducted a study to assess consumer acceptance of dim sum reformulated for sodium reduction. Seventy-two subjects were recruited to taste standard and reduced-sodium (about 10 to 20 per cent reduction) samples of two types of dim sum: shrimp siu mai and steamed pork ribs with black bean sauce, to determine whether detectable sensory differences exist between them.
Out of 72 subjects, only 15 and 13 subjects correctly identified the odd sample of shrimp siu mai and steamed pork ribs with black bean sauce in the triangle tests respectively. The results suggested that no perceptible sensory difference can be tasted between the standard and the reformulated dim sum. The CFS has already disseminated the findings via various channels, including a press release, a press conference, radio and television interviews to raise awareness of both the public and trade.
The trade is encouraged to reduce sodium levels in dim sum by using less salt and condiments. Consumers are advised to maintain a balanced diet and choose dim sum with lower sodium levels for consumption.
