Food Business News - November 20, 2012 - 47

New Product Trends

managed to identify various technologies to overcome or mask potassium’s bitterness with the use of other ingredients. Interestingly, the use of potassium chloride to reduce sodium may actually help address another micronutrient issue. This is because the Dietary Guidelines for Americans 2010 identifies potassium as one of four nutrients of concern in the American diet, as current intakes are low enough to be a public health issue. At some point in the future, use of potassium chloride salt substitutes actually may allow for use of an F.D.A.-approved health claim that reads “Diets containing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.” In order to make such a claim, other composition criteria must be met, most notably fat content. But even without the claim on cheese or other dairy products, potassium’s healthy halo may transfer over and add value.

Technology-driven solutions for healthier foods
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What’s in sodium reduction?
Raising expectations in reduced sodium. Nu-Tek Food Science is leading
the way in technology-driven solutions to develop healthier products for your consumers. Our patented technology produces Nu-Tek Salt Advanced Formula Potassium Chloride that makes sodium reduction more cost-effective, without the need for maskers or expensive flavor systems. We also perform rigorous testing in a variety of applications to ensure the consistent results you demand in taste and functionality. And our Nu-Tek Salt Advanced Formula Potassium Chloride allows you to have a clean label. Learn how Nu-Tek Food Science can help you meet your sodium-reduction goals by calling 952-936-3600 or visiting nu-tekfoodscience.com.

Emerging ingredient options
A recent innovation in salt-reduction ingredients comes from Tate & Lyle, Hoffman Estates, Ill. “Using a patent-pending, spray-drying technology, we are able to turn standard salt crystals into free-ﬂowing, hollow salt microspheres,” said Andrew Hoffman, director of wellness product development. “This delivers the salty taste consumers love, while allowing for a reduction in salt consumption in a growing number of foods. “This ingredient tastes, labels and functions like salt because it is salt. We have been able to reduce salt levels by 25% to 50% in baked goods and salty snacks and have seen success in spreads, sauces and some dairy applications, such as cheese. The ingredient works best in low-moisture systems or when a fat or oil phase is used as the delivery vehicle, as it is necessary that these smaller, lower-density crystals are intact when they reach the tongue. As hollow microspheres, they efﬁciently deliver salty taste by maximizing surface area relative to volume.” The ingredient — SODA-LO Salt Microspheres — was recognized as the “Heart health and circulatory innovation of the year” and overall “Most innovative health ingredient of the Year” from the NuW Excellence Awards at the Health Ingredients Europe expo, held in Frankfurt, Germany, earlier this month. The award recognizes individuals and business for

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November 20, 2012

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Food Business News - November 20, 2012

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