AkzoNobel, Givaudan team on sodium reduction in processed meat products

Vacuum salt producer AkzoNobel Salt Specialties, has joined forces with Givaudan to address the chal…

Vacuum salt producer AkzoNobel Salt Specialties, has joined forces with Givaudan to address the challenges of sodium reduction for processed meat. The resulting one-to-one salt replacer, Suprasel OneGrain TS-M100 is said to look, taste, flow, blend and dissolve the same as regular salt.

Using AkzoNobel’s OneGrain technology, the new product combines salt, potassium chloride and flavour in each grain, ensuring the same processing and storage properties as regular salt. Claimed to be universally applicable across a broad range of processed meat products, the product is said to be able to help manufacturers reduce sodium by up to 40%.

“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,” said Jan Svärd, managing director of AkzoNobel Functional Chemicals.

AkzoNobel Salt Specialties worked in collaboration with Givaudan to incorporate 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.

“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,” said Mauricio Graber, president, Flavour Division of Givaudan. “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.