Sargento Food Ingredients Expands Reduced Sodium Line

Mike McEvoy:“We can reduce the sodium in our processed cheese by up to 40 percent without adversely affecting the flavor and without adding in sodium substitutes.”

4/29/2011 --- In light of the ever-growing concern about sodium levels in foods, Sargento Food Ingredients now offers reduced sodium processed cheese. Sargento reduced sodium processed cheese has all the functionality of traditional processed cheese, but with lower amounts of sodium. Sodium reduction can be achieved at varying levels, depending upon application needs. As sodium levels are reduced, functionality remains the same while delivering adjustable melting characteristics and range.

“We can reduce the sodium in our processed cheese by up to 40 percent without adversely affecting the flavor and without adding in sodium substitutes,” says Mike McEvoy president, Sargento Food Ingredients. “As in all our products, taste is most important. Our cheese experts know how to formulate great tasting products, while reducing sodium.”

Sargento reduced sodium processed cheese comes in multiple varieties and forms. Current flavor offerings include:
• American
• Cheddars
• Monterey Jack
• Swiss
• Blends & more

Sargento culinary experts work together with customers to develop customized solutions for product applications. Flavor profiles and melt characteristics can be adjusted for meal kits, frozen entrees, sandwiches, meats, breakfast items and more.