SHERMAN OAKS, CA – Sunkist Growers has released the findings of its S’alternative® research conducted by Master Chef Karl Guggenmos, WACS, AAC and Chef Michael Makuch from Johnson & Wales University.

The research showed that the use of Sunkist® lemons may allow for significant salt reduction while boosting flavor in recipes.  According to a press release, the study concluded that lemons could reduce salt by as much as 75%.

"While Sunkist has put a lot of energy behind informing consumers about our sodium reduction strategies using lemons, this research gives us exciting results that show just how effective Sunkist lemons can be in reducing people's salt intake without compromising flavor," said Sunkist Advertising & Public Relations Manager, Joan Wickham.

Increased use of lemons could play a major role in reducing Americans' dependence on the salt shaker.  The average American consumes twice the recommended amount of sodium, and high sodium intake has been linked to high blood pressure, cancer and osteoporosis, according to a press release.  Sunkist has encouraged consumers to choose lemons over salt as part of its Sunkist S’alternative program, which provides low-sodium tips and recipes using Sunkist lemons.

"The results of this research show that flavor and health considerations do not have to be mutually exclusive," said Global Master Chef Karl Guggenmos, WACS, AAC. "Since the use of lemon juice and zest is such a simple tip for chefs of all skill levels, this information could go a long way in combating our excess sodium intake."

The taste tests were used to test the use of Sunkist lemon juice and lemon zest in dishes including meat, grains, soups and salads.  The recipes were re-created using salt in decreasing amounts with lemon juice and zest to find the ideal combination.  Most participants actually preferred recipes made with reduced salt and added lemon juice and zest, according to a press release.

Additional research results include:

• Using lemon juice and zest in vegetable recipes allows for a potential 75 percent reduction in sodium per recipe

• Incorporating lemon juice and zest in recipes for pork tenderloin, tuna, halibut and salad dressing allows for a potential 50 percent reduction in sodium per recipe

• Adding lemon zest to dry rubs for meats like chicken and beef allows for a potential 30 percent reduction in sodium per recipe

New recipes were created by Registered Dietician Nutritionist, Cordon Bleu-certified Chef and best-selling author of “Clean Eating for Busy Families,” Michelle Dudash to incorporate the optimal blends of Sunkist lemon juice, zest and salt discovered from the taste tests.  For those recipes, additional tips and more information about Sunkist S’alternative, click here.

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