Food Business News - December 17, 2013 - (Page 38)

Ingredient Innovations Sodium reduction: A little goes a long way anipulating the size and shape of salt crystals continues to advance sodium reduction efforts. In such topical applications as those for chips, crackers and pretzels, a smaller crystal may provide a bigger taste punch, which means formulators may use less salt to achieve the same taste. Such efforts may continue, too. The sodium reduction market is expected to reach $1,006.6 million by 2018 through a compound annual growth rate of 11%, according to Dallas-based MarketsandMarkets. In 2012, North America led the global sodium reduction ingredients market in value terms, followed by Europe and Asia-Pacific. The surface area of the salt has an effect on how fast it dissolves in the mouth, said Janice Johnson, Ph.D., applications technical service leader for Cargill. "The faster it dissolves, the M 38 FOODBUSINESS NEWS ® Taste buds quickly sense smaller salt crystals, allowing formulators to use less salt faster it gets to your taste buds and the quicker you get the impression of saltiness," she said. Under a microscope, table salt looks like a cube, Dr. Johnson said. Cargill offers an Alberger salt ingredient that is a hollow shape pyramid. It dissolves quicker than table salt. Compacted salt, another option, involves smashing granular salt to make it flatter. Alberger salt and compacted salt may cost more than table salt, but the cost in use is not a dramatic difference, Dr. Johnson said. "Potentially, it could be cost neutral or even a cost savings at some point," she said. Alberger salt has the greatest amount of surface area and thus the greatest rate of dissolution, Dr. Johnson said. Compacted salt, which lies in between table salt and Alberger salt, has an intermediate amount of surface area. Salt's adherence to product affects other issues besides taste buds. If salt crystals are too large, they may bounce off the production line and go to waste, Dr. Johnson said. Salt, especially when the crystals are too big, may not adhere to the product, such as a pretzel, and drop to the bottom of the bag, she said. The Nutrition Facts Panel will pertain to all the salt in the bag although the consumer may not eat the salt in the bottom of the bag. With pretzels, consumers tend to like to see the salt crystals, but using bigger salt crystals may cause adherence problems, Dr. Johnson said. The food matrix itself, such as how much oil a product has, will affect salt's adherence to a product, she added. Spicetec Flavors & Seasonings offers Micron patented salt. As its name implies, it is smaller than table salt. Micron salt is almost a powdery substance, said Joe D'Auria, senior food technologist. Formulators may use Micron salt to reduce sodium from 10% to 30% and still have food products with the same salt perception, he said. Chips, pretzels and crackers are potential applications. "With any formulation, it's not one size fits all," Mr. D'Auria said. "Everything is on a case by case basis." Companies already are using a stealth approach to lower sodium content, Mr. D'Auria said. They may lower salt by 10% in a product without advertising December 17, 2013

Table of Contents for the Digital Edition of Food Business News - December 17, 2013

Food Business News - December 17, 2013
Post acquisition binge continues
WhiteWave Foods to acquire Earthbound Farm
New U.S.D.A. action plan targets Salmonella
Table of Contents
Web Contents
Editorial - Potential exists for a great 2014
Sysco to acquire US Foods in $8.2 billion deal
Pepsi ousts Coca-Cola at Buffalo Wild Wings
Kroger sees greater opportunity in ‘natural’ portfolio
Diamond Foods continues to struggle
C.D.C. taking food safety surveillance to food service
Use of antibiotics in meat animal production may be ending
Pizza: The next big thing in fast-casual?
On-line sales looming for food
Bob Evans Farm on the brink?
Post acquisition binge continues
Breaking in to breakfast
Global trends to watch in 2014
Yogurt makers pump up protein claims
Market Insight - Corn sweetener prices will be lower in 2014
Ingredient Innovations - Mimicking mother’s milk
Sodium reduction: A little goes a long way
Beverage Business News - Wellness beverages
New Food Products
Ingredient Market Trends - Nature’s bounty, nature’s wrath
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - December 17, 2013