Meat + Poultry - October 2009 - 97

INGREDIENT ESSENTIALS * ADVERTORIAL

replacement for normal salt."
Other approaches to sodium
replacement can involve sensoryrelated issues that may limit product
acceptance among consumers.
Processors using these approaches
have had to alter their formulations to
compensate for changes in texture and
moisture.
In contrast, SaltPro™ helps retain
the characteristics of a full-salt
product, leading to similar mouthfeel,
texture and palatability. "Sodium is
removed, but the sensory qualities
of the product are not altered," notes
John Wassergord, senior application
technologist for Danisco USA, who also
helped spearhead the development of
SaltPro™.

In the end, it's an ideal formula for
subtracting sodium and equalizing
positive attributes in the finished
product. SaltPro™ allows consumers to
buy and enjoy favorite foods that have
been on their "do not eat" or "approach
with caution" list in the past.
"There are many meat products that
consumers are cutting back on, due
to health concerns about salt - like
corned beef, pastrami and bacon, to
name a few. With the use of SaltPro™,
these meats can be enjoyed once
again," Rourke remarks.
Adds Wassergord: "SaltPro™ may
offer the most potent combination
of functionality, manufacturer
convenience and competitive pricing."
For more information about SaltPro™,
contact Janelle Crawford at (800) 2556837 ext. 3421 or jcra@danisco.com.

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Halt the salt?
A quick scan of the marketplace
confirms that while consumers may
have a literal and figurative taste bud
for salt, health concerns are driving
them to examine how much sodium
is in the foods they consume. In recent
years, store shelves and restaurant
menus have made room for more
lower-sodium products designed
around such health and nutrition
concerns; in fact, the market for
reduced-sodium foods and beverages
is now pegged at $16 billion.
Consumers' interest in reining in salt
stems in large part from research and
medical information underscoring
the link between diet and health.
"Health care issues like the
prevalence of cardiovascular disease
among Americans, specifically strokes
and hypertension, are impacting
Americans' decisions about what
and how they eat," notes Janelle
Crawford, culinary market analyst for
Danisco USA, Inc., which has rolled
out a new sodium reduction system,
GRINDSTED® SaltPro™.
Although the aging of the Baby
Boomer demographic has been
much discussed over the years,
the fact remains this large part of
the population of this country is,
in fact, strongly driven by health,
wellness and nutrition, whether by

interest or necessity. The influential
and substantial ranks of consumers
who are spurred to reduce sodium
in their diets - along with trans fats,
sugars and the like - are definitely
looking for foods in grocery stores
and restaurants that fit their
recommended daily intake but also
please their discerning palate.
Beyond consumers themselves,
consumer interest groups, health
organizations such as the American
Heart Association, and legislators
are also taking aim at foods deemed
to be high in sodium. Following on
the heels of state and local rules
targeting trans fats, sodium has been
specifically called out as a nutrition
concern that may end up addressed
in regulations that affect product
labeling or content.
These trends are likely to remain
powerful in years to come, especially
as the population becomes more
aware of and active in their own
nutrition and health. "Stores and
menus are likely to make room for
even more lower-sodium offerings,
and processors will be continually
developing satisfying alternatives to
high-salt foods. People want to have
their cake - or bacon, as it may be -
and eat it, too," notes Crawford.

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Meat + Poultry - October 2009

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