With many of the health issues within the UK being associated with high blood pressure, it is clear more action is needed to reduce sodium in our diets.
Eating too much salt on a regular basis increases risk of developing high blood pressure, which is the dominant cause of strokes and a major risk factor for heart attacks. In the UK over 16 million people suffer with high blood pressure.
SODIUM REDUCTION BY UP TO 60%
Based on patented technology from Finland, Smart Salt® is a sodium reduction system. It allows reduction of up to 60% without compromising on product performance or taste.
Smart Salt® goes much further than just reducing sodium, the formulation also offers high levels of magnesium balancing minerals encouraging a healthier heart.
FLEXIBLE SOLUTION TO SUIT YOUR NEEDS
The flexible system can be easily adapted to meet your reduction requirements from 10-60%. It offers preservative and technological functions reducing the need for costly and extensive product development.
Where other sodium reduction system fails, extensive application testing has proven Smart Salt’s® effectiveness in challenging applications including cheese, meat, bread, ready-to-eat meals, and seasonings. Offering superior taste, texture, and manufacturing requirements.
Successful in a broad range of food categories and applications, it’s success can be attributed to its technological functionality that often mirrors regular salt.
SUCCESSFUL IN A VARIETY OF APPLICATIONS
Dr. Helen Mitchell, Consulting Director Smart Salt® Oy.
“Smart Salt® has a very successful application record in a broad category of food products. Its success can be attributed to its technological functionality that often mirrors regular salt”
|Added-value meat and poultry
|Sodium reduction affects water binding capacity and yield loss during cooking.||30-40% sodium reduction is possible with Smart Salt®. No significant difference in texture (cohesiveness or meat bind) or
cooked meat colour (pinking).Sensory, textural and microbiological quality is maintained in these applications including frankfurters, dry sausage, chicken patties and meatballs.
|Bakery||Reducing salt affects taste and biochemical reactions such as fermentation.||40-50% sodium reduction is achievable.
In bread products an elastic structure is formed that tolerates rising well, with good volume and even pore structure.
|Soups||Salt reduction has an impact on the taste characteristics and overall taste profile.||1:1 replacement of sodium chloride with Smart Salt® blends allow 30-45% sodium reduction.
The overall taste intensity of the soup matches the original recipe.
The taste enhancement qualities of Smart Salt® may enable cost savings of some herbs, spices or flavour enhancers such as monosodium glutamate or hydrolysed yeast extract.
|Ready to eat meals||Sodium reduction affects taste and shelf-life characteristics.||1:1 replacement of sodium chloride with Smart Salt® blends reduces sodium content to between 30-45%.
Sensorial, textural and microbiological qualities are maintained.
|Snacks||Salt reduction has in these products can adversely affect flavour profile.||In salted snacks such as popcorn, crisps, nuts and crackers a 60% sodium reduction is possible whilst providing the full salt impact in topical applications.|
|Cheese||Salt plays a significant role in cheese processing, texture, taste and shelf-life.||In hard cheeses 30% sodium reduction has been achieved but in cottage cheese, processed cheese and cheese sauces.
40-50% sodium reduction has been successful.
|Vegetables||Reducing salt impacts taste
and consumer acceptability
|In vegetable applications such as frozen /prepared, vegetable juices and meals; consumer testing has indicated excellent consumer acceptability at 60% sodium reduction with Smart Salt®.|