NutraSal® is an exclusive technology with a very intense and pleasant salty taste similar to common salt that can be used individually or together with other solutions available in the market. NutraSal® allows you to reach the sodium reduction levels you need in your product without compromising taste and microbiological stability. By ensuring the best balance between the technological function of salt and the characteristic taste of the product, NutraSal® is the best industrial sodium reduction solution available on the market.
COMPANY DETAILS
c/ Terra 42
Terrassa (Barcelona)
08227
Spain
ACTIVE CATEGORIES
Disproquima is an international company with over 45 years of experience in Life Science. Within our Life Health Food Division, we offer functional ingredients, raw materials and additives but most importantly experience and information regarding product application and processing for numerous food industries. Thanks to our extensive expertise, our qualified team and our presence in four continents we are able to provide sales & marketing advice, quality & regulatory support, efficient logistics and full transparency.
Within our Life Health Food Division, we offer functional ingredients, raw materials and additives but most importantly experience and information regarding product application and processing in the following markets:
- Oils & Fats
- Sport Nutrition
- Flavours
- Culinary Products
- Bakery & Pastry
- Dairy & Ice-Cream
- Fruit Preps. & Vegetables
- Beverages
- Chocolate & Confectionery
- Meat Products
As your partner we want to help you in every possible way, our Food Applications Lab is at your disposal to help you develop new products, solve existing problems, optimize costs, etc. We offer ideas, development, knowledge and easy to use instructions to help you in the process of launching new innovative products or introducing functional proposals into the market.
Nothing would make us happier than helping you become the market leader, don’t hesitate to contact us, we will be happy to offer you “A World of Possibilities”.
NutraSal® salt substitutes have been formulated to preserve the sensory and technological functions of the common salt in food, allowing partial or even total replacement of the latter. NutraSal® is a patented technology with a very intense and pleasant salty taste similar to common salt that can be used individually or together with other solutions available in the market. To prove the performance of this 2 times award winning ingredient, we organized a sensory test with 100 volunteers to test the sensory quality of NutraSal® for which we prepared toasts with NutraSal® 50% and toasts with common salt. The test results showed that there was no significant difference in overall acceptance regarding taste, bitter, metallic, umami and residual taste.
FOOD INGREDIENTS NEWS
Kraft Heinz hits back at Lunchables criticism after watchdog calls out lead and cadmium levels
19 Apr 2024 --- The Kraft Heinz-owned Lunchables brand has come under scrutiny over the levels of lead, cadmium and phthalates, as well as high levels of sodium, allegedly contained in the popular kids’ snack.
FOOD INGREDIENTS NEWS
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FOOD INGREDIENTS NEWS
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FOOD INGREDIENTS NEWS
Spotlight on sodium: Food innovators embrace the challenge of balancing taste and health
13 Mar 2024 --- In a time marked by heightened consumer consciousness surrounding health and wellness, the food manufacturing industry grapples with a pressing dilemma: meeting the demand for healthier dietary options while... Read More
NUTRITION & HEALTH NEWS
Urgent call for salt reduction in cheese as AoS study exposes increasingly high levels
27 Feb 2024 --- The British cheese industry has failed to reduce the levels of salt in its products over the past decade, a new study by the NGO Action on Salt reveals. Key findings include that a small 30 gr portion of cheddar... Read More
27 Mar 2024 --- Healy Group is showcasing its ingredient solutions for various applications, including reductions for salt, fat and sugar. Paul Sheldrake, group application & technical director, tells us how key market trends are driven by legislation across the F&B industry, such as HFSS rules. The company presented bakery and snack concepts with reduced salt but enhanced flavor.
01 Nov 2023 --- Milk Garum, developed by Italian start-up Garum Project, was selected as one of the top ten innovations in ANUGA’s Taste Innovation Show. Founders Mattia Baroni and Stephanie Lüpold share how they developed the sustainable, 100% natural umami-flavor enhancer, produced from the cheese production by-product whey and can be used to substitute milk, cream or cheese as an ingredient. The Garum Project also developed other flavor enhancers made from waste or by-products, which all have a two-year shelf life and limited salt content.
Bösch Boden Spies highlights importance of sustainability, reliable sourcing and customized services
01 Nov 2023 --- Kristin Thees, business development manager at Bösch Boden Spies details the company’s cooperation with its suppliers in sustainability, reliable sourcing and customized services, culminating in the joint participation with its partners at the ANUGA trade show, held recently. Together with its partner Blue Diamond, Bösch Boden Spies launched snack almonds with new flavors, such as salt and vinegar and a “Bratwurst style.”
Boosting umami and replacing phosphates with fermentation ingredients
25 Sep 2023 --- CJ Food & Nutrition Tech’s TastNrich ingredient allows for a 30% salt reduction in snacks like potato chips. The fermentation-derived ingredient can be listed as a natural flavor in most countries worldwide and contributes to umami enhancement. Christine Shiinoki shares that the company’s fermentation technology is also being leveraged to replace phosphates in meat products.
“Newstalgic” trend brings child-like wonder and comfort to consumers
11 Sep 2023 --- Familiar products with a twist are captivating consumers in the grocery store aisle. Bell Flavors and Fragrances demonstrates how brands can appeal to consumers’ cravings for a simpler time, before COVID-19 and the inflation crisis that followed. Layne Hillesland, marketing specialist at the company, presents product concepts like Himalayan sea salt lemonade, representing a childhood staple with a touch of sophistication.
Captivating Culinary: Natural colours for sauces, mayos & more
11 Oct 2023 --- Sauces, dressings and other condiments have long been a staple for restaurants and home cooks alike. Consumers are looking for new and innovative condiments with beautiful colors and diverse applications that inspire them. Adding natural colors to your sauces, seasonings, mayos and dressings can enhance their visual appeal and support the new flavor and food experiences that customers crave. This webinar will give you an in-depth look at how to choose the right natural colors that add whimsy and interest to your sauces and condiments.
Good Bye Nitrite, Hello RUBINITE™
02 Dec 2022 --- RUBINITE GC Dry is our new label-friendly curing aid alternative to sodium nitrite. The powerful food safety solution has antioxidant properties together with antimicrobial activity* while providing a distinct bright red to pink colour to grinded processed meat applications.For more information, contact kftemea.marketing@kemin.com
29 Sep 2022 --- It takes highly refined taste balancing to reduce sugar, salt or fat or to add fibers, minerals and vitamins in good-for-you products, while keeping the great taste. In this webinar, Emma Schofield, Associate Director for Global Food Science at Mintel and Leif Jago, Global Marketing Manager Food & Beverage at Symrise, reveal the opportunities for taste balancing. Participants will receive insights how the Symrise taste balancing toolbox supports manufacturers in making good-for-you products taste great, contributing to everyday health, everywhere.
23 Mar 2014 --- Five prominent ingredient trends have been identified in 2014, with impact for both manufacturers and suppliers: More with Less (lowering waste and cost), Away with the Demons (sugar and salt reduction) , Go Natural (removing artificial colors), Bridging the Protein Gap (new protein sources) and EFSA Survivors (approved health claims).
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