Responding to food industry concerns that substituting iodized salt for plain salt would alter texture, taste or other consumer-sensitive aspects of processed foods, the Philippine's Food and Nutrition Research Institute (FNRI) has released a study showing that "iodized salt has no significant effect on the pH (acidity), Aw (water activity in food), and moisture content of test processed food products."

In fact, the report found that "iodized salt improves the color of cured meat products, particularly tocino, hodog, sliced sweet ham and fermented products like shrimp paste or bagoong-alamang, and fish past or bagoogn-dilis....iodized salt lengthens the fermentation time of fermented products such as alamang, dark dilis, white dilis, and cucumber." The researchers also verified that most of the iodine content is retained after the foods are processed.