Baking&Snack - April 2012 - 65

TRENDS

FORMULATION

EQUIPMENT

OPERATIONS

SPECIAL REPORT

consume bread products throughout the day and the sodium adds up. In fact, in early February, the Centers for Disease Control and Prevention identified the Top 10 categories of foods responsible for 44% of people’s sodium intake. The underlying message was that if the manufacturers of these foods reduced their sodium content by 25%, they could help prevent an estimated 28,000 deaths per year from sodium-induced high blood pressure, a major risk factor for heart disease and stroke. CDC’s Top 10 sodium-source list names breads and rolls; luncheon meat; pizza; poultry; soups; cheeseburgers and sandwiches; cheese; pasta dishes; meat dishes such as meat loaf; and snack foods such as potato chips, pretzels and popcorn. The report explained that some foods consumed several times a day, such as bread, add up to an excess of sodium even though each serving is not high in it. Bakers continue to make progress with reducing sodium content in bread products as well as snack foods. The latter can be particularly challenging because lowering the sodium of snack foods can significantly compromise the product’s flavor since saltiness is the focal point of salty snacks, as the name implies. Although salt, a molecule composed of one sodium and one chloride atom, is one of the five basic tastes, salty has become known as a flavor, too. And when sodium levels are reduced, the salty flavor is diminished. No other compound is able to duplicate the salty flavor of sodium chloride. The closest substance is potassium chloride, but unlike salt, potassium chloride’s saltiness is recognized slower and accompanied by bitterness. Flavor suppliers use advanced flavor technologies to build back the salty flavor without contributing sodium and at the same time mask bitter off notes. “When it comes to

reducing sodium, it is sometimes helpful to employ bitter-reduction ingredients to compensate for off notes that might develop,” Mr. Cawley said. “Or perhaps a blend of flavors is necessary to mask a particular off taste

that becomes more dominant when the salty taste is minimized.” “A lot depends on how much of a sodium reduction is desired,” said Jim Hamernik, vice-president, R&D, Flavorchem Corp., Downers

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Baking&Snack - April 2012

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