Givaudan and AkzoNobel partner on salt reduction

 Breaking News
  • 2 Sisters Food Group Sells Christmas Puddings Business to Valeo Foods 2 Sisters Food Group is selling its Matthew Walker Christmas puddings business to Valeo Foods Group, the fast-growing international ambient foods producer, for £67 million. The Matthew Walker business, based...
  • Carlsberg Gives Latest Green Fibre Bottle Update Carlsberg Group has given an update on its journey to create the world’s first ‘paper’ beer bottle made from sustainably-sourced wood fibres that is both 100% bio-based and fully recyclable....
  • Loma Launches New RUN-WET IQ4 Metal Detector Loma Systems, a leading manufacturer of high performance metal detectors, checkweighers and x-ray inspection systems for the global food and pharmaceutical industries, has introduced new RUN-WET® specification to its range...
  • Campari Group Expands Brands Portfolio Campari Group, the Italian and international drinks business, has acquired a controlling interest in Mexican super premium brands Ancho Reyes spicy liqueur and Montelobos mezcal. In 2018 the net sales...
  • Winners of the 2019 Global Bottled Water Awards The winners of the 2019 Global Bottled Water Awards were announced at an awards ceremony held at the iconic Burj Al Arab, during the 16th Global Bottled Water Congress in...

Givaudan and AkzoNobel partner on salt reduction

April 10
11:48 2013

AkzoNobel Salt Specialties has partnered with Givaudan to produce a one-to-one salt replacer for up to 40% salt reduction in processed meat.

The ingredient, branded Suprasel OneGrain TS-M100, is a combination of sodium chloride, potassium chloride and flavour in every grain, which the companies say allows it to taste, flow, blend and dissolve in exactly the same way as ordinary salt.

Speaking with FoodNavigator, business development manager for OneGrain Matthijs Bults said that the incorporation of flavour does more than just mask the bitter flavour of potassium chloride.

“The flavour restores the meat taste profile and even delivers succulence in the meat,” he said.

Marketing manager Sander Tierolf added: “The succulence is all thanks to the flavour technology from Givaudan. We are experts when it comes to salt, and they are experts when it comes to taste.”

“If you take sodium out you lose a lot of functionality and you lose on taste,” said Bults. “This is really a nightmare for product developers. …This is a quick solution which reduces time to market.”

After bread, processed meats are the next largest source of sodium in European diets. With many countries striving to reduce sodium intake on a population level, the processed meat industry is one sector of the food industry under pressure to cut salt in their products.

Suitable for both smoked and cooked meats, the ingredient has been developed to meet European requirements for salt reduction, but ingredients for other regions are in the pipeline.

“For example, the larger companies in the United States, they prefer to go with natural ingredients,” Bults said.

The companies say that this is just the first in a range of salt reduction systems to be produced under the partnership.

President of Givaudan’s Flavour Division Mauricio Graber said in a statement: “Working in partnership with a salt company such as AkzoNobel Salt Specialties is a new and innovative approach to reducing sodium levels in the food industry. Through this partnership we have been able to combine Givaudan’s flavour expertise with AkzoNobel’s salt delivery technology to create a product which brings additional performance benefits to processed meat manufacturers.”

Warning: count(): Parameter must be an array or an object that implements Countable in /home/fdbusiness/public_html/wp-content/themes/legatus-theme/includes/single/post-tags.php on line 5

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events


find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here