Salt reduction

It is well known that on average, people consume too much salt. An excessive intake of salt contributes to cardiovascular diseases.
Due to these health risks, governments all over the world insist that food producers actively work on salt reduction in all food categories.

Salt reduction has already taken place in many of these products.
Step by step food producers have lowered salt, but this salt lowering has been starting to reach a point where it becomes difficult to further reduce sodium without sacrificing good taste and consumer acceptance.

MCLS has ample experience with salt reduction. Our approach to sodium reduction is diverse:

1. Add umami with AJITOP™, AJIREX™ or AROMILD™
2. Add potassium chloride and mask the off-note with AJIREX™NH
3. Unique and customised combinations of yeast extracts that  mimics a salty sensation and/ or improve taste of low salt applications