on overall sodium intake. Using US National Health and Nutrition Examination Survey (NHANES) 2007-2010 data3
, the potential usage of SODA-LO
in 953 foods allowing 20-30% sodium reduction was modelled assuming a 50 or 100% market penetration. Results of the dietary modelling demonstrated that sodium intakes could decrease by 4% to 9% across age, sex, and ethnic groups. This reduction is equivalent to 130 to 360 mg/day. SODA-LO
Salt Microspheres can serve as one solution to help decrease population sodium intake. While changing consumer palates for foods lower in sodium may require significant time4
, interim technologies like SODA-LO
can provide an immediate solution for sodium intake reduction.
'Tate & Lyle, as a leader in sodium reduction technology, can offer food manufacturers a novel, great tasting ingredient that can be used in products that consumers will enjoy and continue to demand,' stated Mike Harrison, Senior Vice President of New Product Development at Tate & Lyle.
SODA-LO Salt Microspheres is the result of Tate & Lyle's Open Innovation team that creates partnerships to bring the most exciting new food ingredient technologies to market. Through a license agreement with Eminate, a wholly owned subsidiary of the University of Nottingham, UK, Tate & Lyle has exclusive, worldwide rights for product development, manufacturing and commercialisation of the SODA-LO Salt Microspheres technology.
*Labelling rules vary from country to country.
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