SUBSCRIBE

Breaking News on Industrial Baking & Snacks

News > Ingredients

Read more breaking news

 

 

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

By Elaine WATSON , 16-Nov-2012
Last updated on 16-Nov-2012 at 10:32 GMT2012-11-16T10:32:03Z

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.

The ‘microspheres’, which deliver a disproportionately salty taste for their size by maximizing surface area relative to volume, are ideal for topical applications such as savory snacks or products inherently low in moisture so their structure is maintained.

They also work well in applications where the oil and fat content micro-encapsulates and protects the tiny salt crystals during processing.

However, tests show Soda-Lo can also help firms reduce sodium in everything from cheese and bread to tomato soup, Tate & Lyle research chemist Sue Butler told FoodNavigator-USA at the Supply Side West show in Las Vegas.

While a soup application might not seem logical (won’t the tiny salt crystals just dissolve before they can work their magic?), for some reason, Soda-Lo does enable sodium reductions in tomato soup, she added:

“We’ve found that there is something about tomato-based soups, we’re thinking it might be a pH effect, but Soda-Lo just has a nice interaction with tomato.”

Size matters...

It is well-known that the smaller the crystals, the higher the salt perception. However, simply grinding salt to make the particles smaller does not deliver as the tiny particles quickly lose their free-flowing properties and stick together.

By contrast, Soda-Lo has been engineered using a process developed by UK-based scientist Dr Stephen Minter that re-crystallizes salt to create free-flowing, microscopic hollow balls that at 5-10 microns are a fraction of the size of standard salt (c.200-500 microns).

Exclusive global tie up

In the UK, where Soda-Lo was first introduced, the biggest successes have been in the bread and bakery sector, but extensive trials have also been conducted with cheese, vegetarian sausages, crisps, sauces, soups, breakfast cereals, muffins, pizza bases, rice snacks and bakery premixes.

The results in bread have been particularly encouraging, enabling plant bakers to cut salt by more than 80% without impacting volume, texture or weight and increase shelf-life as the tiny salt crystals cross-link gluten in dough more effectively, helping to lock in moisture.

Tate & Lyle licensed Soda-Lo from Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, to commercialize it globally. Under the license agreement, Tate & Lyle assumes responsibility for commercializing the technology on a global basis including manufacturing, product development, sales and marketing.

*Soda-Lo was recognized as the 'Heart Health and Circulatory Innovation of the Year' and the 'Most Innovative Health Ingredient of the Year' at the NuW Excellence Awards, winners of which were announced in Frankfurt at the Health Ingredients Europe show this week.

Related products

Related suppliers

Can consumers tell the difference between sustainable cocoa labels?

Vox Pop: Can consumers tell the difference between sustainable cocoa labels?

Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade...

ITENE develops antimicrobial packaging for bread

ITENE develops antimicrobial packaging for bread

ITENE (Packaging, Transport and Logistics Research Center) Madrid, has developed an antimicrobial packaging for...

Tetra Recart expands globally entering Middle East snack category

EXCLUSIVE: Tetra Recart expands globally entering Middle East snack category

Tetra Recart, part of dairy processing and packaging firm Tetra Pak, is strengthening its...

Digimarc intelligent packaging is like a built-in media network

Digimarc: ‘Think about packaging as your own built-in media network’

Active, intelligent packaging is similar to the 1950s phenomenon of TV, according to Digimarc,...

5-c creator Serge Hercberg on nutrition logos, lobbies and conflicts of interest

5-c creator Serge Hercberg on nutrition logos, lobbies and conflicts of interest

Professor Serge Hercberg

Director of nutrition research, University of Paris 13

Philibert Savours creates mini panettone cakes with dates for MENA

Philibert Savours creates mini panettone cakes with dates for MENA market

Philibert Savours created mini panettone cakes with dates for the MENA market at Gulfood...

Active, intelligent packaging industry to double to €32bn by 2022

Active, intelligent packaging industry to double to €32bn by 2022

The active, intelligent packaging industry will double in size from €15bn in 2015 to...

Cake Concepts develops Fun Cakes and sponge pancakes

Cake Concepts takes Japanese idea to develop Fun Cakes and sponge pancakes

Cake Concepts has taken an idea from Japan and adapted it to American and...

Italian packaging processing €6.2bn turnover in 2015

Italian packaging & processing industry sees €6.2bn turnover in 2015

The Italian food packaging & processing machinery industry rose to €6.2bn turnover in 2015,...

Gorreri to focus on US after success in China, India & the Middle East

Gorreri to focus on US after success in China, India & the Middle East

Gorreri, which supplies lines and equipment for layer cakes and mini rolls, among others,...

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...