Cargill Introduces SaltWise Sodium Reduction Systems

06/08/07 Cargill has introduced SaltWise, a proprietary new family of sodium reduction systems, at the Institute of Food Technologists (IFT) Food Expo in Chicago.

With SaltWise systems, food manufacturers can significantly reduce sodium levels by 25 to 50 percent in their product formulations while delivering the great salt flavor consumers love. SaltWise systems deliver taste parity to salt in many applications, including prepared foods, frozen meals, meat and poultry, soups, sauces and dressings, and salted snacks.

“The technology now exists to deliver lower-sodium products with the great taste consumers expect – there’s no more need to sacrifice taste,” said Stephen Giunta, Certified Master Chef and culinary director, Cargill, who has worked with customers to develop reduced-sodium meat products. “In addition, SaltWise systems are highly flexible and can be easily customized to a customer’s specific needs,” he said.

The J & B Group’s No Name Brand of meats, a leader in the frozen protein category and the number one frozen steak brand in the United States, is an example of a partnership between Cargill and a food manufacturer on reduced sodium products. According to Paul Reppenhagen, Vice President – Consumer Brands Business Unit, J & B Group, consumers were asking his company for reduced sodium meats.

“Some of our consumers told us they loved our products but their doctors had told them they needed to watch their sodium intake. Because we want to respond to consumer needs while still providing the great-tasting No Name meats they enjoy, we partnered with Cargill to develop delicious steak, chicken and pork products at 33 percent sodium reduction,” said Reppenhagen. “These reduced-sodium products will be a great complement to our existing product line.”

The No Name frozen meat products with SaltWise systems will be available to consumers in a number of U.S. markets in early 2008.

“Thirty-seven percent of consumers ages 50 and above are actively managing their salt intake,” said Paul Vajda, marketing manager, Cargill Food Systems, according to Cargill proprietary research. “Thirty-two percent report using low-sodium foods, and 28 percent are actively managing hypertension. Cargill’s proprietary research has confirmed that these consumers are willing to pay a premium for foods that are lower in sodium, but still taste just as good as if they were fully salted. SaltWise systems were created to help food manufacturers develop better-tasting, lower-sodium products.”

In addition, SaltWise systems handle like salt and are as easy to use as salt in a variety of applications. It is a granular system that flows like salt, is readily soluble in water, and is stable to heat, acid, dehydration and freeze/thaw processes. SaltWise™ systems are GRAS (Generally Recognized As Safe) for their intended use, non-allergenic and kosher.

At IFT, Cargill sampled tortilla chips and ranch dip featuring the SaltWise sodium reduction system. The tortilla chips had 33 percent less sodium than regular tortilla chips, and the ranch dip has 33 percent less sodium than regular ranch dressing.