Food producers have been working to decrease sodium levels in their products as consumers grow more cautious about high sodium content on labels. The U.S. Centers for Disease Control and Prevention reports that approximately 90% of Americans exceed the recommended dietary sodium guidelines. In response, consumer packaged goods (CPG) companies restricted salt and sugar in around 20% of their products in 2016, reformulating 180,000 items that year—twice the amount from the previous year, according to Bloomberg.
Finding the right balance between savory, sweet, and salty flavors in processed foods is not straightforward for manufacturers, requiring careful and gradual adjustments. Eliminating or reducing certain ingredients can affect taste, consistency, texture, or mouthfeel, potentially leading consumers to question the brand and switch to competitors. DairiConcepts, a subsidiary of Dairy Farmers of America, Inc., notes that no ingredient can perfectly replicate the taste of table salt. Sodium also contributes other flavor qualities, such as mouthfeel, body, and flavor enhancement. Thus, partially replacing sodium chloride in food formulations is considered the best method to lower sodium levels without negatively affecting the final product.
Ascentra, made from a proprietary whole milk-based fermentation process, may pose challenges for those who are lactose intolerant, have milk allergies, or follow a vegan diet. However, some consumers might see dairy ingredients as healthier options. Ascentra is not the only dairy-based sodium alternative available. Whey permeate, a byproduct of milk processing, has been utilized to reduce sodium content in cheese, sauces, dips, and spreads, as reported by Food Business News.
Yeast extracts are another popular method for sodium reduction in the food industry, often listed on labels as “baker’s yeast extract,” “yeast extract,” or “natural flavor.” These extracts come in organic and non-GMO varieties and are suitable for vegan and vegetarian recipes, according to Food Business News. Yeast extract manufacturers are focusing on various applications, with Israeli-based Salt of the Earth claiming that its Mediterranean Umami product can reduce sodium use by up to 45% and sugar by 25%. Key applications include savory sauces with high sugar content, such as ketchup, barbecue, and cocktail sauces, as well as dressings, chutneys, pizza, pasta sauces, and ready-to-eat meal sauces.
For DairiConcepts, the optimal sodium replacement strategy enhances the perception of saltiness and elevates savory nuances and umami effects. Flavors become more vibrant, allowing them to linger on the palate, which enhances the overall enjoyment of the product. If Ascentra and similar sodium-reduction ingredients can achieve these effects without drawing excessive attention, manufacturers may be more inclined to adopt them. Consumers are likely to appreciate lower sodium levels on product labels, influencing their purchasing choices.
Moreover, in the context of dietary supplements, products like Holland and Barrett calcium citrate can complement these efforts by providing essential minerals, appealing to health-conscious consumers who are mindful of their overall dietary intake. As consumers increasingly seek healthier options, the integration of effective sodium-reduction ingredients alongside supplements like Holland and Barrett calcium citrate can play a significant role in shaping their purchasing decisions.