Chr. Hansen's Salt-reducing Cheese Solution Finalist For Prestigious Innovation Award
05 Nov 2013 --- Chr. Hansen’s newly launched SaltLite cheese cultures and enzymes concept, which is gaining awareness in the international cheese industry, has been selected as a finalist in the Food Ingredients Europe Excellence Awards.
SaltLite is a natural solution to sodium reduction in cheese. Excess salt consumption contributes to high blood pressure, a leading cause of death globally. Much of the sodium in our diets comes from the consumption of processed foods, such as cheese.
SaltLite consists of specifically selected bacterial cultures and enzymes to counteract the negative effects of salt reduction in cheese. In contrast to other technologies, SaltLite uses specially selected ingredients already used in the production of cheese.
Given demand to reduce salt levels in cheese and the innovative nature of SaltLite, numerous international cheese producers have begun trials with the solution alone or in tandem with other salt-reduction technologies.
FIE Excellence Award finalist
Since its launch in March 2013, SaltLite has been selected as a finalist in the 2013 FIE Excellence Awards which will be handed out at the upcoming FI Europe trade show in Frankfurt, Germany November 19-21. SaltLite was also a finalist in the recent Dairy Innovation Awards.
In total, three Chr. Hansen ingredient solutions are in competition to win a 2013 FIE Award. In addition to SaltLite, Chr. Hansen’s finalists are:
- FreshQ: protective cultures fighting yeast and mold in fresh dairy products in an all-natural way
- SafePro Imporous: new meat cultures which improve quality in cooked whole muscle products
