Chr. Hansen Launches Solution to Cut Sodium Content in Cheese

 Breaking News
  • Coca-Cola HBC to Acquire Italian Water and Sparkling Beverages Company in €88 Million Deal Coca‑Cola HBC has agreed to acquire Acque Minerali, a privately-held natural mineral water and adult sparkling beverages business based in Italy. The acquisition is being made in conjunction with The Coca-Cola Company, in-line with previous similar acquisitions. The total enterprise value payable by Coca‑Cola HBC and The Coca‑Cola Company, subject to customary closing adjustments, amounts [...]...
  • Britvic Signs Up to Science Based Targets Initiative Britvic has pledged to pursue bolder greenhouse gas (GHG) emission reduction targets by signing up to the Science Based Targets initiative. Britvic joins around 600 leading companies from around the world in formally committing to independently verified science-based GHG emission reduction targets. Britvic’s A Healthier Everyday sustainability strategy recognises climate change as one of the biggest threats facing [...]...
  • Marks & Spencer Partners Infarm to Bring Urban Farming to London Stores M&S Food is partnering with infarm – one of the world’s most advanced urban farming platforms – to deliver a range of fresh produce grown and harvested in a selection of the retailer’s London stores. Customers will now find a range of fresh herbs – including Italian, Greek and Bordeaux Basils, Mint, Curly Parsley and Mountain [...]...
  • Coca-Cola European Partners to Remove 4,000 Tonnes of Single-use Plastic by Swapping Shrink Wrap For Cardboard in Western Europe Coca-Cola European Partners, will be replacing plastic shrink wrap with cardboard for its can multipacks across Western Europe, removing approximately 4,000 tonnes of single-use plastic per year across the region. This is the latest move in Coca-Cola’s commitment to tackle packaging waste and remove all unnecessary single-use plastic from its secondary packaging. Plastic shrink wrapping is used [...]...
  • EU Leading in Global Agri-food Trade The EU has been confirmed for yet another year in its position as the largest global exporter of agri-food products, with sales reaching €138 billion in 2018. Agriculture products represent a solid share of 7% of the value of EU total goods exported in 2018, ranking fourth after machinery, other manufactured goods and chemicals. Agriculture and [...]...

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.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 1, 2019PPMA Total Show
  • October 17, 2019Future Food-Tech
  • November 18, 2019Plastics Caps and Closures Conference 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here