Flavour: Flavours for salt reduced products
Governments have been leading salt reduction initiatives in light of concerns about the effects of excess salt (sodium chloride) on health, and about the amount of salt in processed foods. Reducing sodium content in some processed foods is a relatively simple task but in some others, is quite a challenge. For, besides prolonging the shelf life of products, sodium chlorine helps bind the ingredients, improves taste, and functions as a stabilizer.
Consumers on the other side, although they claim wishing to engage in healthier eating, are not up to sacrificing taste nor mouthfeel.
Our flavours allow for salt reduction in formulations, for they take into account the functionality of salt in the products as well as its effect on taste.