Sodium reduction
Sodium Chloride (kitchen salt), plays multiple important roles in food preparation.
For centuries it has been used as an ingredient for food preservation. Furthermore, salt can interact with proteins and modify their texture. However, what we all appreciate is the savouriness it gives to our meals, helping to bring out the full flavor of all ingredients.
Unfortunately, several studies demonstrate that excessive sodium intake is associated with multiple human health risks including hypertension, cardiovascular diseases, and increased risk of stroke.
Food manufacturers are increasingly striving to develop sodium-reduced food products to meet consumer demand for healthier options. However, the reduced-sodium versions often fall short in taste compared to their full-sodium counterparts.
Our yeast-based ingredients provide a range of solutions that help preserve the full, desirable flavor while achieving reduced sodium levels.
The percentage of salt replacement without compromising taste varies depending on the specific application.