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Rise in sodium intake in US over last decade despite health officials' call for reduction
Date:4/22/2013

Innovative solutions for reducing sodium content in the food supply may help meet public health goals.

SODA-LO Salt Microspheres, an ingredient offered by Tate & Lyle for food manufacturers, is a salt-reduction ingredient that tastes, labels and functions like salt because it is real salt. It can reduce sodium by 25-50 percent in food applications that are some of the largest contributors of sodium to the diet such as bread and salty snacks. It does this through its patent-pending technology that turns standard salt crystals into free-flowing, hollow salt microspheres that increase the perception of saltiness on the tongue.

"Meeting consumer taste preferences by using effective food ingredients to lower sodium content while maintaining the foods' perceived salt intensity is one strategy for reducing global sodium intake," said Priscilla Samuel, PhD, Director of Global Nutrition for Tate & Lyle.

"Tate & Lyle is committed to delivering innovative ingredients to help consumers reduce their sodium intake and meet their nutrition, health and wellness needs every day. Our company is committed to investing in innovation and research, and in developing ingredientslike SODA-LO Salt Microspheresthat can be incorporated into a wide variety of great tasting food and beverage solutions."


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Contact: Allison Parker
aparker@foodminds.com
312-258-9500
FoodMinds LLC
Source:Eurekalert

Page: 1 2

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