Culinar Creates Sodium Control Concept
Culinar Sodium Control Concept is a range of tools designed to meet the great potential in developing and launching new modern foods with reduced salt/sodium content, with preserved good flavour.
31 May 2010 --- Culinar Sodium Control helps food producers to reduce the sodium levels in food products and lower the salt intake / sodium intake for the consumer.
Too much salt in our food is one of the most serious causes of today's galloping growth of high blood pressure.
High blood pressure often leads to illness or death due to cardiovascular diseases such as heart failure, stroke and kidney disease.
In 2003 WHO/FAO recommended < 5 gram/day of salt. In 2005 the high sodium level in food was recognized by the European Food Safety Authority (EFSA).
Now, as a consequence, the European countries are establishing an upper levels of for sodium intake (mainly as salt).
Common salt is one of the most popular ingredients in our food. We use salt as a flavor, salt also helps to highlight other flavors and lastly, salt is used as a preservative. Thus, reducing the sodium content while maintaining the desired salty taste profile, requires entirely new “low sodium salt products”.
Culinar Sodium Control Concept is a range of tools designed to meet the great potential in developing and launching new modern foods with reduced salt/sodium content, with preserved good flavour. The concept is well proven in applications such as bread, snacks, cured meats and ready-made food.
The Culinar Sodium Control provides a pleasant saltiness without any bitter or metallic after-taste When Culinar Sodium Control is used to replace common salt, the sodium content is reduced by half. Therefore Culinar Sodium Control can replace common salt by 1:1 in existing formulas.
Another strategy is to reformulate and relaunch attractive products, now low in sodium with a modern alternative salty flavor profile. They offer this service within the Culinar Sodium Control Concept.
Special attention is required when reducing salt, because low salt content may have a direct impact on the food quality. The Culinar Sodium Control Concept offers knowledge as well as service to solve quality problems related low salt contents in critical applications.
