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Imitation to reduce salt without affecting flavour


March 5, 2009
By FoodQualityNews.com

cooking_saltMarch 5, 2009 – Bell Flavors and Fragrances has introduced a
new sodium-reducing flavour technology for use in meats, snacks,
condiments and soups, which it claims mimics the flavour of salt without
its negative health effects.

cooking_saltMarch 5, 2009 – Bell Flavors and Fragrances has introduced a
new sodium-reducing flavour technology for use in meats, snacks,
condiments and soups, which it claims mimics the flavour of salt without
its negative health effects.

ReduxSo is a natural flavour system based on potassium chloride, allowing up to a 50 per cent salt reduction
in processed foods. It has been developed to support industry efforts
to diminish salt content in the face of government and consumer health
concerns.

Bell's vice president of R&D Flavors Simon Poppelsdorf told FoodNavigator-USA.com: "Of
course potassium chloride has been around for ages, but manufacturers
complained about the metallic aftertaste. So that was where we started
from."

He said that the ingredient is as salty as salt, and includes flavour maskers to mitigate any negative taste effects. | READ MORE

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