Sensient: New yeast extracts can help cut sodium by 50%

By Stephen Daniells

- Last updated on GMT

Related tags: Sodium reduction, Salt

Sensient: New yeast extracts can help cut sodium by 50%
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.

Sensient’s Sensasalt product line utilizes proprietary technology and application expertise to create specific formulations for a wide range of savory products, including dips & dressings, soups, sauces and gravies, breads & doughs and salty snacks.

Guidelines

Sodium is a vital nutrient and is necessary for the body to function. However the average daily salt consumption in the western world (between 10 and 12 grams) vastly exceeds maximum recommendations from WHO/FAO of 5 grams per day.

The 2010 Dietary Guidelines for Americans recommend an upper limit of 2,300mg of sodium per day, and 1,500mg for those with hypertension, diabetes, or chronic kidney disease and for those considered at risk of developing these conditions, including blacks and the over-50s. This lower threshold applies to about half of the US population, according to USDA figures.

The Centers for Disease Control and Prevention says that nine in ten Americans consume too much sodium, and it estimates average intake at around 3,300mg a day.

And with 80% of salt intake coming from processed foods, many countries have initiated salt reduction programs.

“We recognize the challenge food processors face in achieving sodium reduction while maintaining consumer acceptability,” ​said Dr Sonal Sanghani, Director of R&D for Sensient Bio-Ingredients.

“Our goal was to develop customized solutions for sodium reduction that enhance flavor while masking off notes normally associated with traditional alternatives.”

The Sensasalt product line includes Cheese, Dairy, Beef, Poultry, Vegetable and Baking, said the company.

More to follow. 

Related topics: Ingredients, Bread, Snacks

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