Food Business News - July 19, 2011 - (Page 28)

Potassium chloride comes with taste issues R eplacing sodium with potassium may give a product a healthier profile, judging by a study published July 11 in the Archives of Internal Medicine (see story on Page 27). Yet replacing sodium chloride, or salt, with potassium chloride may give a product an undesired taste. “Most salt replacers or salt substitutes contain potassium chloride as the primary means to lower the sodium content in the finished product,” said John Reidy, market development manager, Health & Nutrition, for Jungbunzlauer, Inc., Newton Centre, Mass. “Potassium chloride is known for its metallic, bitter off-notes that companies try very hard to mask with flavoring agents (e.g. flavors, herbs, spices and acids). “In some applications that contain high levels of these flavoring agents, companies are overcoming these hurdles with potassium chloride. Jungbunzlauer’s sub4salt also contains sodium chloride, potassium chloride and sodium gluconate. The key is sodium gluconate, which masks the undesirable characteristic of potassium chloride. Tasted straight, sub4salt exhibits the same taste profile people expect from salt, without any off-notes.” Other ingredient companies have their own sodium reduction systems that address potassium chloride taste issues. Symrise, Teterboro, N.J., offers the ingredient brand SymLife Salt and flavors that mask potassium chloride’s taste. Minneapolis-based Cargill sampled a sliced ham featuring its Premier potassium chloride system at the American Meat Institute Expo in April in Chicago. The system may deliver up to 50% sodium reduction without compromising taste, texture or shelf stability, according to Cargill. Potassium chloride has functional benefits in sodium reduction efforts. For example, when reducing the salt level in certain food products, companies must be aware of potential preservative and food safety issues, said Janice Johnson, applications technical service leader for Cargill. Companies must maintain microbial management, such as in cheese and sausage production, when using less salt. To achieve the right water activity, they may turn to other molecules such as sugar and potassium chloride, she said. The Dietary Guidelines for Americans 2010 recommends people reduce daily sodium intake to less than 2,300 mg while people who are 51 and older and those of any age who are African American or have hypertension, diabetes or chronic kidney disease further should reduce daily sodium intake to less than 1,500 mg. While sodium consumption remains well above the recommendations, potassium consumption remains well below its recommendations, Dr. Johnson said. The Dietary Guidelines for Americans recommends daily potassium consumption of 4,700 mg for people age 14 and over. Children’s daily recommendations range from 3,000 mg to 4,500 mg. Dr. Johnson said researchers now are focusing on sodium-to-potassium ratios in diets. “In the next five to 10 years we may understand what is the proper ratio, what is the right ratio,” she said. FBN 28 FOODBUSINESS NEWS ® July 19, 2011

Table of Contents for the Digital Edition of Food Business News - July 19, 2011

Food Business News - July 19, 2011
U.S. rice production situation changes dramatically
Marketing standards for children’s products proposed
Campbell to invest less in sodium reduction
Editorial - Data transparency hugely important for markets
Dannon to invest $88 million in Ohio yogurt plant
Pfi zer may sell Nutrition business
Nestle Health Science acquires stake in Vital Foods
Hispanic consumers seek authentic menu options
Kraft names Timothy Cofer to European leadership
Gary Lane named c.e.o. of Ottens Flavors
Nestle to buy 60% interest in Chinese confectioner
Sun Capital acquires Contessa Premium Foods
Reser’s Fine Foods to acquire Vaughan Foods
Campbell to invest less in sodium reduction
Hamburger consumption on the rise
Dunkin’ looks to raise $461 million through i.p.o.
Buckhead Beef to build new facility
Global industrial processing of grains in slower growth
Higher adult obesity rates recorded in 16 states
More than 2,000 organizations in support of MyPlate
U.S. rice production situation changes dramatically
Washington - Agreement ends cross-border trucking dispute
Sodium Reduction - Conflicting views on sodium and mortality
Potassium chloride comes with taste issues
Children’s Nutrition - Questions arise about children and food allergies
DAIRY BUSINESS NEWS - Dairy ingredient innovations
DAIRY BUSINESS NEWS - Fonterra names chief executive officer
Dairy Business News - New OptiSol ingredient works with frozen yogurt
Dairy Business News - New Danisco system targets artisan ice cream
Dairy Business News - Regional ice cream maker ceases production
Dairy Business News - Dairy organizations team to form consortium
Dairy Business News - Harris sees consumers continue to focus on value, spending cuts
Dairy Business News - General Mills completes Yoplait acquisition
Dairy Business News - Shadow Beverages acquires Whey-Up brand
Dairy Business News - Dean Foods settles lawsuit for $140 million
Dairy Business News - Sargento Foods expands R.&D. staffi ng
New Product Trends - Beyond meat protein
New Food Products - Zatarain’s introduces frozen meals
New Food Products - Bear Naked launches Nut Cluster Crunch cereal
New Food Products - Kraft adds caulifl ower to new mac and cheese item
New Food Products - AdvancePierre Foods adds Graham Snackers
New Food Products - WhiteWave foods expands product line
New Food Products - Mott’s enters vegetable juice category
New Food Products - Orgain introduces shakes for children
New Food Products - Field Roast launches vegetarian frankfurter
INGREDIENT MARKET TRENDS - Spring wheat crop forecast 11% lower than 2010
Ingredient Markets
Supplier Innovations and News - Caravan launches base for single-serve items
Supplier Innovations and News - B vitamin supplier changes name to Prinova
Supplier Innovations and News -Testing method screens for Salmonella
Supplier Innovations and News - Cargill commits to 2015 sustainable palm oil goal
Supplier Innovations and News - European Commission approves stevia’s use in some foods
Supplier Innovations and News - Kemin hires technical sales manager
Supplier Innovations and News - Bell expands by buying facility
Ad Index
Food Business in the News

Food Business News - July 19, 2011