Natural Advantage Creates Range of Salt Enhancers that Enables Lower Use of Sodium

18 Jun 2012

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Although salt has many functions in food, enhancing the hedonic or pleasantness of taste is arguably the most important. Evidence suggests that over-consumption of sodium in humans is partially learned. Further, studies have shown that individuals subjected to low or reduced sodium diets over several months soon become acquainted to the lower level of salt, and when subjected to their previous sodium levels, they find it too salty.

18 June 2012 --- Established more than 16 years ago, Natural Advantage is a developer and manufacturer of natural aroma chemicals meeting the consumer demand for natural products. More recently, they have turned their attention to applying their scientific know-how towards improving the nutritional value of food. Among their first technical successes in the area of taste enhancement is a cost effective, natural enhancer of sodium.

“At the inception of our company, we were ahead of the game in recognizing the forever growing consumer trend for natural products. While there are many building blocks at the disposal of the food industry to help reduce salt in food, there are few solutions, if any that are natural. As part of our taste platform, we offer to the food and beverage industry, a natural and cost effective product that we believe is in a class of its own. I would not advocate that our product is the only solution to reduce salt, but it is versatile and if used in combination with other solutions, can reduce salt by as much as 50% while meeting the taste preferences consumers crave.”

Brian Byrne (President of Natural Advantage)

Salt Sells

Although salt has many functions in food, enhancing the hedonic or pleasantness of taste is arguably the most important. Evidence suggests that over-consumption of sodium in humans is partially learned. Further, studies have shown that individuals subjected to low or reduced sodium diets over several months soon become acquainted to the lower level of salt, and when subjected to their previous sodium levels, they find it too salty. Hence, in principle, it should be possible to wean consumers towards a reduced sodium diet.

Practically speaking however, unless measures are taken to compensate for the reduced taste in low salt products, consumers are unlikely to repurchase and food companies risk losing market share.

While there have been great advances in our understanding of the biochemical mechanisms underpinning sweet, bitter and umami tastes, a thorough understanding of salt perception at a receptor level remains elusive. Cell-based receptor bioassays have been successfully used to discover new sweet and umami taste compounds but has yet to be successful in the discovery of novel taste compounds mimicking the taste of sodium. Until salt perception is fully understood, it is unlikely that this approach will yield a commercially viable solution in the near future.

A Natural Solution To Make The World A Healthier And Tastier Place

“At Natural Advantage, we have learned how to harness the secrets of nature and have a reputation second to none for our wide range of natural flavor chemicals. We are delighted to extend our portfolio into natural taste modifiers. The results of our external consumer trials have clearly demonstrated that our salt enhancer 1 can help reduce salt while maintaining consumer preference. Unlike existing enhancers, the product has no aroma, looks and acts like salt, is heat stable, is used at very small dosages, is Kosher, and in combination with KCl, can mask the Potassium off notes. Above all, in line with our company philosophy, Salt Enhancer 1 has a “natural flavor” labeling claim in the US and in EU markets. For clients seeking a clean label solution, following consultation with European regulatory experts, Natural Salt Enhancer 1 may also be labeled as “fermented corn protein” in the UK, Germany and France”.

Carol Callahan (CFO and Founder of Natural Advantage)

Testing Is Believing

At Natural Advantage, we recognize that scientific understanding and product development are only part of the puzzle and the final test is cost-performance within food applications. We have tested our product in a wide range of applications including soups and sauces, gravies, relishes, ready meals, meat applications, fats and spreads, salad dressings, seasonings, bread and cereals. We have also tested in isotonic beverages at extremely low dosages to mask the mineral off notes and the metallic notes of KCl.