Sodium containing ingredients are often used for a variety of functional purposes in product formulations. This makes reducing total levels in reformulations very challenging. Knowledge of protein, fat and carbohydrate behavior to maximize performance of interactions with sodium based ingredients and product formulations is integral for delivering optimal solutions.
There is a perception that eliminating or reducing sodium can adversely affect flavor and texture. Many global manufacturers are actively working to reduce sodium, even if not claimed on the label.
Global mandates are driving industry change and influencing consumer habits. The World Health Organization has recommended a global reduction in sodium intake.1
countries have reduced sodium and/or bought more low sodium products, in the last year, to try to be healthier.
countries have set sodium target levels on processed foods.
ACTIVE CHANGES CAN BE SEEN:
- Government Agencies
- Country specific regulations
- Retail Guidelines
- Increased Consumer Education
- Packaging/Product Labeling
- Corporate Initiatives
Manufacturers must be able to quickly adapt their product portfolios.
1 Source: https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm253316.htm (as of Jan 2018)
Due to its unique structure and balance of cations, Salona delivers acceptable flavor in many applications and markets. In addition to its benefit for sodium reduction, Salona provides both magnesium and potassium for fortification, both key minerals associated with health benefits.
Extensive sensory work to fully characterize the flavor of Salona compared to NaCl and KCl shows that with its complementary mineral salts, Salona achieves a balanced sensory profile that minimizes off flavors which may be associated with other salt replacers.