DairiConcepts' Ascentraô was developed to meet the increasing need of food manufacturers to reduce the sodium content in foods, yet offer flavors at full potential.
SALiTeô, developed for S K Patil & Associates Inc., by Sakharam K. Patil, PhD., and Ya-Jane Wang, professor, food science, University of Arkansas, is a low-sodium, micron to sub-micron particle ingredient made from regular salt and a bulking agent.
Food manufacturers continue to reduce sodium content by tactics ranging from stepwise reduction to salt replacers. Consumersí perception of salt plays a crucial role.
Kraft Food Ingredients Corp.'s (KFIC) Pasteurized Cheddar Blend RS is designed to give manufacturers a tool that can adjust sodium in applications to such levels that they can add back salt to achieve desired taste.
In Spain, Fossil's Vaporized Liquid Salt is a spray bottle of low-sodium salt; the manufacturer claims using the product can help reduce sodium consumption by around 90%. Another approach came from PepsiCo in Brazil, where the company launched Cheetos Cream Cheese Flavored Wavy Corn Snack with 25% less sodium.
High levels of sodium in processed foods worldwide have led to sweeping awareness of the dangers of consuming too much sodium. After successful reductions in countries such as China, Finland and the UK, the U.S. is the most recent country with talks of potential government regulation.
Global, independent flavor ingredient specialist Treatt USA has launched Habanero Pepper Treattarome™ 9815. This latest addition to Treatt’s expanding range of 100%
While the food industryís interest in formulating low-sodium foods continues, one recent survey suggests consumers have a lot to learn about the health risks associated with high sodium intake.
RSS