Kerry has announced a new development that supports its vision to create a “world of sustainable nutrition”. Its ‘Tastesense Salt’ solution offers the taste of salt, but without adding sodium.
According to a World Health Organization report on sodium levels, savoury snacks are ranked within the top five food categories being targeted by World Health Organization members for salt reduction. While the global WHO benchmark for snacks is 500mg per 100 grams in potato-based chips, with pretzels higher in sodium at 720 mg per 100 grams, many markets exceed those levels. With such high sodium levels found in savoury snacks globally, Kerry noted that the challenge persists in achieving much greater sodium reductions, levels of 40% or more, without losing the salty flavour of the snack.
Kerry’s understanding of salt interaction in snack seasoning formulations has allowed it to push the boundaries in sodium reduction, achieving results of more than 60% reduction in some applications.
Available both as a singular solution for salted crisps and as part of more complex snack seasoning formulations, Tastesense Salt is supported by science that links taste receptors with proprietary product chemistry, salt morphology, proteolysis and fermentation. Kerry stated that its flavour creation team and application experts can solve challenging sodium reduction formulations, resulting in more sustainable nutritious products that do not compromise on taste.
“Salt reduction isn’t just an immediate brand imperative, it’s a humanity imperative and essential to creating a world of sustainable nutrition,” said Hugo Leclerq, Global Portfolio Director for Taste Fermentation – Sodium Reduction.
“We are lowering sodium far beyond what anyone thought possible with our innovative Tastesense Salt solutions while maintaining delicious flavour. With these market-leading solutions, we hope to empower customers with the knowledge and capabilities to meet consumer demands for reduced sodium across the snacking category.”
