Sodium reduction in industries.

Constraints & Needs

A sodium reduction project in a food product raises many technical, sensory, economic and strategic questions.


An equation with multiple interdependent parameters that must be solved. Successive barriers that must be overcome one by one.

Ksalt innovates and solves this equation.


Ksalt addresses each and every one of these challenges, for you, simply and quickly, with a single ingredient.

PERFORMANCES

 

Industries are now entering a new stage in their sodium reduction program and they are targeting higher reduction rates, above 10% and up to 50%.

 

The performance of traditional sodium reducers is limited and does not allow these more ambitious levels to be reached.

 

Industries therefore need new, more efficient products capable of higher reductions that meet their current objectives.

TASTE

 

Preserving the taste and identity of its product is the basic and essential requirement of the manufacturer.

 

In no case should sodium reduction alter the taste of the product and disturb the consumer.

 

Saving the taste beyond 10 or 15% sodium reduction and salt elimination is a challenge for each product.

 

THE COST

 

 

Salt is a very cheap ingredient, its substitution for a sodium reduction inevitably represents a cost.

 

Industrialists need to control this cost and contain it within acceptable limits with regard to market and competitiveness constraints.

 

 

THE TECHNICAL

FUNCTIONS

Salt has many important technical functional properties which are used in manufacturing processes. Preservation, fermentation, acidity and many other functions are ensured and / or controlled by salt.

 

While reducing salt, manufacturers must imperatively preserve each of the specific properties of the salt they use in their process.

 

REGULATORY

 

The use of new ingredients and own sodium reduction are generally regulated by the health authorities of each country.

 

Manufacturers must know and comply with these standards as part of their sodium approach.

LABELING

 

Adding new ingredients to a recipe may result in a change in labeling.

 

Changes in labeling and communication on consumer packaging are always costly and delicate actions.

 

Manufacturers naturally seek to minimize these changes and to use so-called Clean Label ingredients which do not disturb their standard labeling.

 

THE PROCESS

 

The manufacturing processes and recipes are standardized in the industries and represent their know-how and their investment.

 

Process and / or recipe changes to adapt to sodium reduction can be complicated and expensive.

 

Manufacturers will therefore favor sodium reduction solutions, as simple to apply as possible, which do not impact their processes and their recipes.

 

 

R&D

 

The development of solutions for sodium reduction beyond a certain threshold is complex. It is an R&D work that can be long, expensive, difficult and outside the technical skills of the industrial core business.

 

The industry therefore has an interest in using turnkey solutions, referenced, with guaranteed results and at lower cost of implementation.

 

EVOLUTION

 

Sodium reduction programs in industries are generally carried out in successive stages with progressive reduction rates.

 

Industries therefore have an interest in using scalable solutions that can support their programs in the medium and long term and without technical disruption as their needs evolve.

SUPPLY & CERTIFICATION

 

The supply chain for the industry must comply with guarantee and certification rules which ensure the "time and hour", the quality and the tracking of its inputs.

 

 

 

Ksalt the reduced sodium salt for the food industry

 

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