As a food producer, knowing to lower sodium levels in products these days is a key requirement. Governments are introducing new legislation in order to promote consumers' health. A manufacturer's challenge is to meet these new standards, without losing the perfect taste and mouthfeel of products.
The solution is Suprasel OneGrain - a unique product that brings all ingredients together in one single grain of salt or blend. It is based on a long tradition of innovative research and close cooperation with the world's leading food manufacturers, such as Unilever and Nestlé.
Suprasel OneGrain - a mineral salt with less sodium and great taste - delivers the right balance between sodium salt, potassium salt and the flavour consumers need. Thus, the salt creates the same taste experience as traditional salt does.
Suprasel OneGrain salt can be applied to any food product, just like traditional salt. The flavour brings back the salty taste while masking the bitter sensation of potassium salt. Since all ingredients are homogenously combined into a grain, OneGrain is a true replacement for regular salt. It is available in the right grain sizes and has similar characteristics to regular salt, with respect to taste and free flowability.
This new generation of salt gives customers the opportunity to develop low-sodium food products - which are in increasing demand - and can meet the standards of new legislation without compromising on the main selling point in the food business: great taste. Applying Suprasel OneGrain is as easy as using traditional salt, explaining why it is being applied across the globe.
In the Netherlands, consumers appreciate rookworst (smoked sausage) because of its specific taste. One of Nouryon's (formerly known as AkzoNobel Specialty Chemicals) customer's latest challenges was to lower the sodium content of its most famous rookworst brand without losing any of the taste experience. Together with Nouryon, the company performed several tests before implementing Suprasel OneGrain.
"Salt is essential for our sausages, not only because it adds to the taste, but it also binds the sausage and ensures longer shelf life," says the business's R&D manager. "Suprasel OneGrain provides it all. By using it, we contribute to consumer health without compromising on the traditional taste of our product."
Bread is an essential part of the diet in most Western countries and salt plays an important role in the production - not only as a taste-enhancer, but also as a means of achieving the right dough during the baking process and the optimal structure of the bread.
Governments have introduced new legislation for bread with a lower sodium content, in order to support public health; for example, in the Netherlands, the maximum sodium content has been reduced to 1.5%.
"With so little salt, you cannot make tasty bread," argues traditional baker Geert Voordijk, who switched to the Suprasel OneGrain solution. "We now use 2% of this new product. It reduces the sodium content to 1.5%, without any negative effect on our process and the taste of our bread."
The Scientific Advisory Committee on Nutrition and the Committee on Toxicity in the UK have concluded that the potential benefits of using potassium-based sodium replacers outweigh the potential risks. The beneficial effects of reducing sodium in food at an individual level are likely to be small, but it will impact a large proportion of the population.