icon

Global mandates are driving industry change and influencing consumer habits. The World Health Organization has recommended a global reduction in sodium intake.1

icon

countries have reduced sodium and/or bought more low sodium products, in the last year, to try to be healthier.

icon

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
icon

Manufacturers must be able to quickly adapt their product portfolios.

Salona
Salona low sodium sea salt is a natural sea salt from ICL Food Specialties that allows for up to 50% replacement of sodium chloride and as a full replacement for potassium chloride. It is generally substituted as a one for one replacement for sodium chloride and potassium chloride.

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.

Meat, Poultry, Seafood (MPS) Open/Close

meat

MPS

Knowledge of the effect of phosphates and salt (chloride) and salt replacements for hydration and solubilization of meat protein is especially important as typical phosphate-based meat formulations utilize higher salt dosage rates.

If salt levels are reduced a replacement is necessary in order to achieve a comparable effect on the final product. To a great extent this can be achieved utilizing potassium phosphate specialties and or reduced sodium phosphate blends.

Benefits include:

  • Delivers equivalent yield in processed meats
  • Same water activity as salt
  • Stable in emulsions and comminuted products
  • Promotes functional protein extraction

Dairy Open/Close

open-faced sandwich

DAIRY

Salt levels are already high in natural cheese and only increase when using process cheese. It is common to encounter texture and flavor issues when replacing sodium with potassium/magnesium-based salts.

The right formulation can control functionality, inhibit bitter notes and reduce food safety concerns. Reduced sodium can actually mean improved flavor in Milk beverages and Chocolate. Processed cheese products tend to be softer when compared to a version with sodium, which can cause problems with slicing/shredding. Crystal formation can also occur. It is also possible to experience some flavor impact such as bitter/metallic when replacing sodium salts.

BENEFITS INCLUDE:

  • Excellent flavor in cheese and dairy products
  • Formulation assistance available to optimize end product melt and texture
  • Fully soluble in liquid milk products and beverages

Beverage Open/Close

Cold Beverages

BEVERAGE

Most non-dairy beverages in the market already take advantage of potassium-based salts to stabilize proteins in their formulations. If sodium is high, blends of potassium and sodium can be used as direct substitutions. Development of truly sodium free options are also a possibility.

BENEFITS INCLUDE:

  • Sodium reduction for tomato/vegetable-based beverages and fruit concentrates
  • Potassium ions for electrolyte replacement
  • Products that are fully soluble in beverages while providing heart-healthy minerals magnesium and potassium
  • Potassium based systems for buffering and stability

Bakery Open/Close

Waffles

BAKERY

Although it can be difficult to replace sodium based leavening acids and retain full functionality, reduced sodium and free solutions are available to match the performance of traditional sodium based leavening systems. These alternatives provide excellent volume, desired crumb and cell structure with clean flavor.

As experts in chemical leavening we understand the rate of reaction and technology of the different leavening acids so that we can adequately adapt formulations for optimal performance when reducing sodium. Depending on the application and the leavening requirements – fast acting, time based, or heat activated, we can assist with formulation adjustments or new formula development.

RESULTS YOU CAN SEE:

  • Excellent flavor in baked goods
  • No impact on dough mixing and handling
  • Versatility in granulations allows for consistency in bakery mixes
  • Fine to medium granulations suitable for topical applications such as crackers, chips, etc.
Open