Meat & Poultry -- December 2013 - 48

sodium reduction

mask any bitterness that arises from

blend containing a mix of potassium

to 30 percent. Kikkoman dehydrated

the addition of potassium. Flavors that

and sodium pyrophosphate that has

less-sodium PTN soy sauce was fea-

have a sweet component to them of-

been shown to achieve good func-

tured in the dry rub on the beef.

ten are added to mask that bitterness.

tionality and appearance in reduced

Breadings on meat products are

For the third prong, Spicetec Fla-

sodium processed meat and poultry

another opportunity for sodium re-

vors & Seasonings will build back the

applications. Curavis So-Lo has 93

duction. Using Soda-Lo salt micro-

flavor that was lost when sodium was

percent less sodium than standard so-

spheres from London-based Tate &

reduced, he says.

dium phosphates, along with binding

Lyle PLC may reduce the sodium in

qualities and solubility.

breadings by 40 percent.

Replacing 10 percent to 15 percent
of sodium in a meat product may re-

Sodium reduction in meat-prod-

Sodium reduction, in general, may

quire only a few alterations, Lamkey

uct accompaniments also is possi-

remain an industry hot topic for a few

says. If a product has a complex flavor,

ble. San Francisco-based Kikkoman

years. The global sodium reduction

such as in Buffalo-style chicken, con-

Sales USA Inc. made that evident at

ingredients market is expected to reach

sumers may not notice small changes

its booth during the Institute of Food

$1,006.6 million by 2018 through a

in sodium, he says. They are more

Technologists' food exposition in Chi-

compound annual growth rate of 11

likely to notice small changes in prod-

cago in July. Kikkoman natural flavor

percent, according to Dallas-based

ucts that do not have a complex flavor.

enhancer-PY was used in the bread of

MarketsandMarkets. ■

Innophos, Inc., Cranbury, NJ, of-

an Italian beef sandwich with au jus to

fers Curavis So-Lo 93, a phosphate

amplify umami and reduce salt by up

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Jeff Gelski is associate editor with Food Business
News, a sister publication of Meat&Poultry.
http://WWW.PENFORD.COM
Meat & Poultry -- December 2013

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