Novel Low Sodium Ingredient Addresses Bakery Industry Needs

13 Mar 2014 --- Salt of the Earth has introduced a low-sodium sea salt ingredient to address food manufacturers’ challenges to reduce sodium in bakery products, including bread, breakfast cereal and snacks. The new low-sodium ingredient was developed recently at Salt of the Earth’s R&D center and was tested successfully in various bread and breakfast cereals. It is available in formats to allow a range of 28% to 66% sodium reduction in formulation.

Cardiovascular diseases are the leading cause of death worldwide, and high blood pressure is a major risk factor. In a percentage of persons with pre-hypertension or hypertension, dietary sodium could increase blood pressure because it holds excess fluid in the body, creating an added burden on the heart. Obesity, a major epidemic, also can put some individuals at risk for sodium-sensitive hypertension through increased kidney disease and the associated impairment of the body’s ability to balance sodium and blood pressure.

“The main challenge in sodium reduction is the aftertaste of salt substitutes,” explained Aliza Ravizki, R&D manager of Salt of the Earth. “We conducted numerous trials of different mineral sources to solve this problem and finally came up with a tasty, propriety blend of sea salt sourced from the clear waters of the Red Sea, and potassium chloride derived from the Dead Sea. Sea salt contains most of the trace minerals needed for the body. Salt of the Earth’s low-sodium sea salt ingredient enables food manufacturers to reduce the sodium in a formulation, without any negative effect on taste.”

“We work closely with our customers to offer tailor-made, low sodium-formulation solutions,” added Avi Freund, export director of Salt of the Earth. The new, natural low-sodium salt ingredient can be added to the food production process easily, has a long shelf-life and is highly heat-stable. It also contains a minimum of food additives.

Salt of the Earth produces and markets to food manufacturers and retailers worldwide advanced sodium-reduction and low sodium salt ingredients and final products made from natural salt harvested from the Red Sea. Salt of the Earth is a deep-rooted, renewal-focused company. It developed a sustainable strategy to implement the management commitment for the environment, community and its employees.

A recent study showed that children in London – and other cities are likely to have similar results – eat an unhealthy amount of salt on a daily basis, with much of it coming from bread and cereals. The research was published in the American Heart Association journal Hypertension.

In this London study — so far the largest to measure salt intake in UK youth — teens in particular ate more salt each day than is recommended for adults. Cereal and bread-based products accounted for more than a third (36%) of the salt in children’s diets.

“We know that salt starts increasing the risk of high blood pressure in children starting at age one,” said Graham MacGregor, MD, study author and professor of Cardiovascular Medicine at Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London. “There needs to be a much greater effort to reduce salt in foods.”

Researchers analyzed 24-hour urine samples of 340 children. This is considered the gold standard of measuring salt consumption. Participants or their parents also kept a detailed food diary and snapped photos of all foods and beverages consumed before they started eating as well as the leftovers when they finished.

By Sonya Hook