AHA conference highlights SODA-LO

AHA conference highlights SODA-LO

Tate & Lyle presented SODA-LO Salt Microspheres as a solution to lower the sodium content of foods at a special American Heart Association conference.

Sodium intake around the world continues to be of concern and public health authorities hypothesize that it may be linked with cardiovascular disease risk. 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 more than 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 Circulation. 

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 recommendations.

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 percent 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 maximizing surface area relative to volume. 

Research presented at the conference showed the potential impact of replacing salt with SODA-LO 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 percent sodium reduction was modelled assuming a 50 or 100 percent market penetration. Results of the dietary modelling demonstrated that sodium intakes could decrease by 4 percent to 9 percent across age, sex and ethnic groups. This reduction is equivalent to 130 to 360 mg/day. SODA-LOSalt Microspheres can serve as one solution to help decrease population sodium intake. While changing consumer palates for foods lower in sodium may require significant time, 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 commercialization of the SODA-LO Salt Microspheres technology. 


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