Effective Salt Reduction a Priority for DSM

19/02/08 Concerns regarding excess sodium intake and its negative health effects remain the focus of regulators, scientists, medical professionals, consumers and the popular media. The issue gained renewed interest during FDA hearings last fall initiated by a citizen’s petition seeking to remove sodium from the GRAS (Generally Regarded As Safe) list, to regulate sodium as a food additive, and to set new limits on sodium content in processed foods. This initiative and the goals of the citizen’s petition are supported and endorsed by the American Medical Association (“AMA”).

The scientific community has long recognized an association between excess sodium intake and hypertension; which can have adverse consequences for cardiovascular health. Most of the world’s pre-eminent food and nutrition organizations, including the National Academy of Sciences and the World Health Organization , have recommended significant reductions in sodium intake. The AMA recommends a 50% reduction in sodium consumption in our diet to reduce the incidence of stroke and adverse heart issues.  According to AMA Board Member and practicing cardiologist

J. James Rohack, MD “Cardiovascular disease remains the number one killer of Americans. People who reduce dietary sodium intake are taking an important step in preventing future health problems.”

Sodium (salt) plays an essential role in the body when consumed in moderation and historically has played an important role in the food industry. Salt has been used in food as a preservative and to alter its texture and improve its taste. Unfortunately, salt intake in the developed world has become excessive. Some estimates state that the average intake of sodium by individuals in the United States is as high as 4,000 mg per day. The Dietary Guidelines for Americans, published jointly by the departments of Agriculture and Health & Human Services, suggests a recommended upper limit intake of 2,300 mg per day, the amount in a single teaspoon of salt. The Institute of Medicine, part of the National Academy of Sciences, goes even further, suggesting that 1,500 mg per day is adequate. The Dietary Guidelines further state that 10% of our intake is a consequence of sodium that is found naturally in food, with another 5 to 10% coming from direct addition by the consumer. According to the AMA, that leaves over 75% of sodium intake coming from processed foods where the levels are not readily apparent to the consumer.

The food industry has responded to this issue with various initiatives to reduce the sodium content of processed food. The primary barrier to a successful sodium reduction solution is that no single ingredient can be used to replace the functionality of salt in food. “Ingredient suppliers must develop new technologies that help food manufacturers find innovative solutions to the challenge of reducing the sodium content of processed foods” says Peter Kempe, President of DSM Food Specialties USA Inc. “We know the food industry takes this issue very seriously and we partner regularly with major food manufacturers to help them achieve their internal sodium reduction targets” says Kempe. Salt is an important part of taste which drives consumer preference. Health is also a big concern for consumers and there must be a balance between taste and nutrition.

The FDA has an open comment period on the current initiative which will close on March 28, 2008. The public is invited to offer input concerning current policies and future approaches for sodium regulation in food. This issue will remain the focus of regulatory officials, the scientific community, the medical profession, consumers and the media. As a consequence, it will remain a priority issue for the food industry.

Many traditional salt replacement products seem to negatively affect food flavors and have not been widely accepted by the consuming public. These solutions may also involve complex and costly formulation modifications. DSM Food Specialties has responded to the challenge with the development of natural ingredients using yeast-based technology. These ingredients are proven to successfully reduce sodium levels without adversely affecting taste and, crucially, can be integrated into existing food manufacturing processes with minimal disruption.

DSM Food Specialties’ two product portfolios, Maxarome and Maxarite, provide an excellent solution to the challenge of reducing sodium content in foods while retaining great taste. Studies show that by adding Maxarome to a food product it is possible to lower the sodium content of that food by 25 to 50% without compromising palatability, mouthfeel, organoleptic structure or taste authenticity. The Maxarome product range has been successfully used in the food industry in the US for many years in applications such as soup, snacks, prepared meals, dressings and sauces.

Our new Maxarite range of taste ingredients, launched at last year’s International Food Technologists show in Chicago, Illinois is specifically designed for bakery and dairy applications and can reduce sodium content in processed cheese, cheddar cheese, cottage cheese, bread and cereals by up to 50%. Maxarite delivers an improved taste perception together with lower sodium to meet consumer expectations for healthy, enjoyable foods.

Maxarome and Maxarite offer manufacturers the ideal solution to the growing challenge of producing foods with reduced sodium content; while maintaining the great taste and flavor of their products that consumers have come to expect and will continue to demand.

Maxarome: product description

Maxarome high 5' nucleotide yeast extracts are widely used for their natural taste improvement properties. Maxarome gives products balance, umami taste sensation and accelerates flavor intensity and release. Maxarome is used for sodium reduction, low fat/full taste concepts and authenticity in culinary applications.

Maxarite: product description

Maxarite is a neutral taste ingredient which enables salt reduction, flavor improvement and has masking capabilities in a range of bakery and dairy applications. Developed based on yeast extract technology, Maxarite enables the creation of products which combine great taste with improved nutritional profile.