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Chr. Hansen Launches Solution to Cut Sodium Content in Cheese

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Chr. Hansen Launches Solution to Cut Sodium Content in Cheese

February 24
10:47 2013

Chr. Hansen’s new “SaltLite” concept includes DVS starter and adjunct cultures and the cheese coagulant CHY-MAX M. Cultures have been specifically selected to enhance the flavor profile of reduced sodium cheese while CHY-MAX M contributes to improved texture and reduced bitterness.

Salt vs. sodiumSalt is made up of 40% sodium and 60% chloride.

Sodium is found naturally in small amounts in a variety of foods, including milk, vegetables and eggs.

In addition, salt is added to processed foods such as bread, processed meats, snack foods and condiments in much higher amounts.

As much as 90% of total sodium in the human diet originates from salt and an estimated 75% of sodium is consumed in processed food.

Salt is an essential ingredient in cooking, food preservation as well as the manufacture of processed food. However, due to the link between excessive sodium consumption and high blood pressure, the World Health Organization (WHO) dietary guidelines recommend consuming less than 2,000 mg sodium, or 5 grams of salt, per day.

Average sodium consumption in countries around the world ranges from 2,600 to 7,200 mg per person per day, requiring a 25-75% reduction to meet WHO recommendations. Most western countries and regions including the US, Canada and the EU have voluntary initiatives to reduce dietary sodium intake, including salt reduction in cheese.

“Reducing sodium in cheese is technically challenging as it has adverse impact on taste, texture and shelf life,” explains Timothy Wallace, Enzymes Marketing Manager, Chr. Hansen. “Commercial attempts to reduce salt in cheese have been largely unsuccessful due to poor product quality. Although consumers desire healthier foods, most are unwilling to trade quality for health.”

“Using SaltLite, cheese producers are able to reduce sodium levels up to 50% while ensuring exceptional product quality. Moreover, SaltLite contains only natural ingredients already used in the manufacture of cheese. We are proud to make this breakthrough innovation available to the global cheese industry,” concludes Timothy Wallace.

SaltLite is the result of Kirsten Kastberg Moeller’s PhD project carried out in collaboration between Chr. Hansen and the University of Copenhagen, Denmark. In her PhD work, Kastberg Moeller explored the potential of adapting the existing cheese-making technology, by modifying process parameters and extending functionalities of added lactic acid bacteria and coagulant, to improve the flavor and texture of cheddar cheese with a 50% reduced sodium level. “It is truly rewarding to have contributed to the development of such an important innovation, which supports Chr. Hansen’s corporate vision of “Improving food & health” so well”, Kastberg Moeller reflects. She is currently working as Development Scientist in Chr. Hansen’s Cultures & Enzymes R&D department.

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