It is believed that excessive consumption of salt is harmful to human health. In the UK, for example, it is estimated that if people reduced their daily intake from the recommended 8.1g to the recommended 6g per day, it would reduce the number of strokes by 22% and heart attacks by 16%.
Therefore, reducing salt provides an important opportunity to improve the health of the population.
With this in mind, Dutch ingredient maker Fooditive has sought to develop a low-sodium alternative to what is undoubtedly “one of the most important raw materials”.
“We really think that lower sodium will positively affect a lot of people with high blood pressure, and of course help those at risk for kidney disease or kidney failure who can’t eat salt for these reasons,” Fooditive founder and CEO Muayyad Abushedem explained.
“Our ingredient will help people with health issues, but also people who watch their salt intake and want to live a healthy lifestyle.”
It tastes “more salty” than real salt.
Fooditive has created its new LowSalt solution. The product is made by cracking potassium chloride with citric acid, mixing it with a carrier, and spray drying the solution to obtain a low-sodium salt “twice as salty” as normal salt.
With the patent currently filed, the startup has been unable to reveal more about the process or carrier, other than that it relies on a “complex process and science”. What Abushdem can reveal, is why LowSalt is ‘much better’ than the traditional ingredient.
“It’s about potassium intake,” FoodNavigator said. “The product is not potassium-free, which is something we can’t achieve. But it does contain 100% less potassium. We only use two ingredients: potassium chloride and sodium chloride. Those are the two ingredients we rely on for the salty effect.”
The result is a product that tastes “more salty than real salt.” “When we tried it the first time, we were surprised how salty it was” Abushedem remembers. “It’s more than 200 times saltier than actual salt, so you only need to use 50% of the amount you normally would.”
Follow the founder: “WIt reduces the negative impact on our bodies due to the fact that Fooditive’s LowSalt replaces some salt with potassium.”
Aside from being saltier, and allowing for less sodium, there may be other benefits. A recent study—considered one of the largest dietary intervention studies ever conducted—suggested that replacing table salt with lower sodium, and adding compensated potassium has positive effects on population health.
In the Study 2021, published in New England Journal of MedicineResults revealed that the rates of stroke, major cardiovascular events, and death were lower in participants who took the sodium chloride and potassium salt substitutes than in the 100% sodium chloride table salt.
Reduced sodium at a reduced price
LowSalt is intended to be used as a replacement for salt in B2B food formulations. The product is thinner than conventional salt due to the spray drying technology.
In the ingredient list, the product will show up as “reduced sodium salt,” because, as the CEO explained, it’s just: “We can’t take credit for being completely sodium-free. It’s reduced sodium salt.”
In food applications, Fooditive expects that less product will be needed compared to conventional salt, but acknowledges that this may have implications for salt’s other functions – such as its use as a preservative.
If salt is used to provide acidity to a formula, substituting the lower salt may require an additional acidic ingredient, but Fooditive is convinced that it provides the “tasting factor.”
The company also focuses on lasers to ensure that their products are affordable. “Not a lot of people come from families who can afford expensive health and lifestyle products. We try to give it to these people – who want healthy products, who care about sustainability, but don’t have the financial means to do so. [pay high prices]. “
Fooditive is currently trialling a LowSalt product in preparation for its launch in 2023.
Salt derived from micro-fermentation?
Fooditive has a number of innovative nutritional ingredients in its portfolio, from a recycled sweetener to a fat replacement product and micro-fermentation derivatives. animal-free casein.
Although the startup isn’t taking advantage of micro-fermentation to develop LowSalt, it hopes to be able to rely on programmed microorganism technology to develop flavours. The development of the salt’s flavor is of particular importance, but Abushedem acknowledged the challenge of “feeding” yeast with glucose (sugar) to produce salt.
“You really need glucose to develop a protein or an enzyme or something else. So at the end of the day, you add the opposite component of salt — sugar — to achieve salinity.”
If Fooditive is able to take advantage of micro-fermentation to develop a salt-like product, it believes the “saltness” can be as high as 200-300% that of conventional salt. As a result, food manufacturers will end up using even smaller quantities, he suggested.
“It would be much less needed compared to what we use today.”
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