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Advanced Technologies Help Snack Makers Get Rid Of Sodium But Not Flavor

June 22, 2020: 12:00 AM EST
Consumers in the Asia-Pacific (APAC) region today are better–informed and more health–conscious about their diets, and well aware of the health risks associated with too much sodium. But when snack makers try to reduce sodium they run into a few challenges. Flavor complexity may be compromised, for example, and must be built back to create full–flavored snacks that deliver the umami mouthfeel and fullness in taste that consumers crave. The cost of reformulating without salt is another challenge: salt is cheap and snack manufacturers want cost–effective solutions. Though there are problems associated with use of potassium chloride as a salt substitute, a 45 to 50 percent sodium reduction in snacks can be achieved through a combination of KCl and various flavors. But thanks to the success of taste modulator technology, masking systems, and texture solutions, some of the flavor challenges arising from developing new products that are clean label, healthful. and nutritious are being solved.[Image Credit: © Thomas B. from Pixabay]
"Savory Snacks: Less Sodium, More Deliciousness", Asia Pacific Food Industry , June 22, 2020, © Asia Pacific Food Industry (APFI)
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