11 June 2014 Sodium intake around the world continues to be of concern1 and public health authorities hypothesise that it may be linked with cardiovascular disease risk2. In an effort to identify ways to reduce the amount of sodium consumed and provided in the food supply, the American Heart Association brought together over 100 key stakeholders and thought leaders at a special conference in June 2013. Proceedings from the conference were published in the May 2014 edition of Circulation3.
Among the top priorities identified by the group were increasing consumer understanding for the need to reduce sodium intake and the use of food technologies to reduce sodium in the food supply as much as possible. In an effort to advance sodium reduction technology, Tate & Lyle showcased an ingredient at the conference, SODA-LO Salt Microspheres, which has the potential to be a major contributor for reducing sodium in the marketplace.
According to the American Heart Association publication, new food technologies, like SODA-LO Salt Microspheres, can lower the sodium content of foods and are one part of the solution for meeting public health recommendations3.
Sodium Reduction Innovation: SODA-LO Salt Microspheres
SODA-LO Salt Microspheres is a salt-reduction ingredient that tastes, functions, and may label* like salt because it is salt. It can reduce sodium by 25 to 50% in food applications such as bread and salty snacks. SODA-LO is created using a patented technology that transforms standard salt crystals into free-flowing, hollow salt microspheres that efficiently deliver salty taste by maximising surface area relative to volume.
Research presented at the conference showed the potential impact of replacing salt with SO
|Contact: Allison Parker|