Salt reduction beyond potassium chloride: Scelta touts mushrooms for low-salt bread
This content item was originally published on www.foodnavigator.com, a William Reed online publication.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
At IFT in Chicago, FoodNavigator spoke with Cambrian's Mike Kagan about how Scelta's ingredients can work at very low doses to play up the umami flavours in sauces, soups and gravies, and reduce salt in bread by up to 25%.
!['Everybody is eating bread … so this was the idea to improve the diet of people [around] the world.'](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_tiny/publications/food-beverage-nutrition/bakeryandsnacks.com/news/industry-voices/limagrain-ingredients-is-on-a-mission-to-bridge-the-fibre-gap-with-the-globally-accepted-staple-white-bread/16965237-1-eng-GB/Limagrain-Ingredients-is-on-a-mission-to-bridge-the-fibre-gap-with-the-globally-accepted-staple-white-bread.jpg)
