Innovadex On Trend

The Sodium Reduction Challenge

Health Directives, Product Solutions & Formulation Tactics

Page 2

One manufacturer – Tate & Lyle – offers Soda Lo™, a novel salt replacement system that reshapes the salt crystal to a hollow sphere to maximize the surface area, which is effective in reducing salt levels up to 50% across many product categories, including baked goods, dairy products and processed foods, including soups.

Jungbunzlauer has blended sodium replacers with salt and nitrite as an effective curing salt replacer called Sub4salt® cure, making it an excellent choice for those in the meat industry to consider. Not only do they offer this unique solution for meats, but have products that will work in many applications, including bakery and snack foods.

More Sodium Reduction Tactics
In addition to these product solutions, consider some other alternatives regarding your current salt levels in your product development line.

Look at the granulation of the salt – remember that a smaller size granule of salt can dissolve faster and produce a more intense salt taste, possibly reducing the amount needed for a formulation.

All functional ingredients should be reviewed in your product for sodium, as salt is not the solitary source – sodium combinations used in food processing as additives are extensive. Changes in these ingredients will not only affect your sodium content, but primary attributes of your products as well, such as texture, color, shape and flavor. They should not be ruled out when targeting areas for sodium reduction. Look at alternate leavening agents in baked goods, incorporating umami-rich ingredients in entrees to improve the perceived sodium present in the product, and smaller particle size salts for quick impact on savory snacks.

No matter what approach your company takes with salt reduction, please keep in mind that reducing sodium has potential food safety implications that must be managed in tandem with the flavor and texture issues one would expect. Be aware of the microbiological risks that could occur in products like meats, dressings and sauces, and prepare to manage your water activity, pH and acidity when reducing salt.

< Previous Page