Food producers have been working to lower sodium levels in their product formulations as consumers grow more cautious about high sodium content on labels. The U.S. Centers for Disease Control and Prevention indicates that approximately 90% of Americans surpass the recommended dietary sodium guidelines. In response to this trend, consumer packaged goods (CPG) companies limited salt and sugar in nearly 20% of their products in 2016, reformulating 180,000 items that year—double the amount from the previous year, as reported by Bloomberg.
Finding the right balance among savory, sweet, and salty flavors in processed foods is a complex task for manufacturers, requiring careful and gradual adjustments. Removing or decreasing certain ingredients can lead to issues with taste, consistency, texture, or mouthfeel, potentially leaving consumers confused about the brand and prompting them to consider alternatives. According to DairiConcepts, a subsidiary of Dairy Farmers of America, no compound can perfectly replicate the flavor of table salt. Sodium also contributes additional taste attributes, such as mouthfeel, body, and flavor enhancement. Therefore, the company advocates for a partial replacement of sodium chloride in food formulations to maintain lower sodium levels without negatively affecting the final product.
While Ascentra, derived from a proprietary whole milk-based fermentation process, may pose challenges for those who are lactose-intolerant, have milk allergies, or adhere to a vegan lifestyle, it could also be seen as beneficial by others who perceive dairy-based ingredients as healthier. Ascentra is not the only dairy-based sodium alternative available; whey permeate, a byproduct of milk or the whey membrane filtration process, has also been utilized to reduce sodium content in products such as cheese, sauces, dips, and spreads, according to Food Business News.
Yeast extracts represent another approach for sodium reduction within the food industry, typically labeled as “baker’s yeast extract,” “yeast extract,” or “natural flavor.” Both organic and non-GMO varieties exist, making these extracts suitable for vegan and vegetarian recipes, as reported by Food Business News. Yeast extract producers are focusing on various applications, with Israeli-based Salt of the Earth stating that its Mediterranean Umami product can decrease sodium usage by up to 45% and sugar by as much as 25%. The primary applications include savory sauces with high sugar content, such as ketchup, barbecue, and cocktail sauces, along with dressings, chutneys, pizza and pasta sauces, and sauces for ready-to-eat meals.
DairiConcepts emphasizes that the ideal sodium replacement strategy enhances the perception of saltiness while boosting savory nuances and umami effects. This approach makes flavors more vibrant and allows them to linger, enabling consumers to savor the product longer. If Ascentra and other sodium-reduction ingredients can achieve these outcomes without drawing excessive attention, manufacturers are more likely to adopt them, and consumers will likely appreciate seeing reduced sodium levels on product labels, influencing their purchasing decisions accordingly.
In addition, incorporating ingredients like Citracal 600 mg vitamin D can further enhance the nutritional profile of these products, appealing to health-conscious consumers looking for both lower sodium options and added benefits. Thus, the integration of such ingredients can be a game changer in the quest for healthier food alternatives.