In a unique collaboration, the world's leading vacuum salt producer, AkzoNobel Salt Specialties, has joined forces with Givaudan, the world’s leading flavour and fragrance company, to address the challenges of sodium reduction for processed meat. The resulting one-to-one salt replacer, Suprasel® OneGrain® TS-M100, looks, tastes, flows, blends and dissolves in the same way as regular salt.
Using AkzoNobel’s OneGrain® technology the new product combines salt, potassium chloride and flavour in each single grain, ensuring the same processing and storage properties as regular salt. Universally applicable across a broad range of processed meat products the product can help manufacturers reduce sodium by up to 40 percent.
Commenting on the launch of the new product Jan Svärd, managing director of AkzoNobel Functional Chemicals, which includes Salt Specialties, said: “This ground breaking partnership has delivered an easy-to-use solution that will simplify new product development, reducing time to market for low sodium processed meat without compromising on taste and food safety”.
AkzoNobel Salt Specialties worked in collaboration with Givaudan to incorporate the industry leading TasteSolutions™ flavour technology in Suprasel OneGrain TS-M100. The flavour has been specifically designed to restore the salt profile and eating qualities for reduced-sodium processed meat.
Mauricio Graber, president, Flavour Division of Givaudan commented: “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.”
Suprasel OneGrain TS-M100 has been developed to meet European requirements and is launched in this region initially, whilst development for other regions is currently in planning.
AkzoNobel Salt Specialties and Givaudan see this as the first of a new generation of sodium reduction systems, as the combination of technologies is applicable to many other areas of the food industry where taste, functionality and handling are key considerations when reducing sodium levels.