SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Trends > Sodium reduction

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

By Elaine WATSON , 16-Nov-2012
Last updated on 16-Nov-2012 at 10:32 GMT2012-11-16T10:32:03Z

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.

The ‘microspheres’, which deliver a disproportionately salty taste for their size by maximizing surface area relative to volume, are ideal for topical applications such as savory snacks or products inherently low in moisture so their structure is maintained.

They also work well in applications where the oil and fat content micro-encapsulates and protects the tiny salt crystals during processing.

However, tests show Soda-Lo can also help firms reduce sodium in everything from cheese and bread to tomato soup, Tate & Lyle research chemist Sue Butler told FoodNavigator-USA at the Supply Side West show in Las Vegas.

While a soup application might not seem logical (won’t the tiny salt crystals just dissolve before they can work their magic?), for some reason, Soda-Lo does enable sodium reductions in tomato soup, she added:

“We’ve found that there is something about tomato-based soups, we’re thinking it might be a pH effect, but Soda-Lo just has a nice interaction with tomato.”

Size matters...

It is well-known that the smaller the crystals, the higher the salt perception. However, simply grinding salt to make the particles smaller does not deliver as the tiny particles quickly lose their free-flowing properties and stick together.

By contrast, Soda-Lo has been engineered using a process developed by UK-based scientist Dr Stephen Minter that re-crystallizes salt to create free-flowing, microscopic hollow balls that at 5-10 microns are a fraction of the size of standard salt (c.200-500 microns).

Exclusive global tie up

In the UK, where Soda-Lo was first introduced, the biggest successes have been in the bread and bakery sector, but extensive trials have also been conducted with cheese, vegetarian sausages, crisps, sauces, soups, breakfast cereals, muffins, pizza bases, rice snacks and bakery premixes.

The results in bread have been particularly encouraging, enabling plant bakers to cut salt by more than 80% without impacting volume, texture or weight and increase shelf-life as the tiny salt crystals cross-link gluten in dough more effectively, helping to lock in moisture.

Tate & Lyle licensed Soda-Lo from Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, to commercialize it globally. Under the license agreement, Tate & Lyle assumes responsibility for commercializing the technology on a global basis including manufacturing, product development, sales and marketing.

*Soda-Lo was recognized as the 'Heart Health and Circulatory Innovation of the Year' and the 'Most Innovative Health Ingredient of the Year' at the NuW Excellence Awards, winners of which were announced in Frankfurt at the Health Ingredients Europe show this week.

Related products

Vox Pop: Consumers had this to say about GMO labeling...

Vox Pop: Consumers had this to say about GMO labeling...

On the heels of President Barack Obama signing into law a federal bill requiring...

Gluten-free products evolve as more nutritious, flavorful

Gluten-free products are evolving to be more nutritious, flavorful, Firebird Artisan Mills says

The gluten free market in the US remains hot, but as the category becomes...

LovePulses Showcase highlights pulse versatility at IFT

More than just beans: Finalists from all corners of the world share their pulse innovations at IFT

An energy bar, jam, and even gelato—these aren’t food items often associated with pulses...

Fiber helps cut sugar, calories; preserve taste, satiety, clean label

Fiber rises on ability to cut sugar & calories while preserving taste, satiety and clean label

While fiber hasn’t quite reached the same superstar status as protein, consumer interest in...

TerraVia CEO talks algae at IFT: We have disruptive products

TerraVia CEO: Thrive culinary algae oil could be a sizeable consumer brand

TerraVia – formerly known as Solazyme – has been telling reporters (and investors) that...

Sloan Trends at IFT: Moves away from fortification 'very troubling'

Sloan Trends: 'The move away from fortification is very troubling'

Manufacturers have been ‘cleaning up’ food labels for years, but the pressure to oust...

Dairy Permeate cuts sodium, costs & boosts nutrition, USDEC says

Dairy Permeate cuts manufacturing costs and sodium while boosting nutrition, USDEC says

Most Americans consume more than 1.5 times the daily recommended cap for sodium –...

Meeting consumer demand for ‘simple’ isn’t simple, Mintel says

Meeting consumer demand for ‘simple’ isn’t as simple as it appears, but it is possible, Mintel says

Consumers increasingly are seeking products that they are simple, with ingredients that they can...

Edible insects beyond whole cricket powder at IFT

Will the edible insects market move beyond whole cricket powder?

Milled whole cricket powder is probably the best known bug-derived food ingredient aside from...

Soup-To-Nuts Podcast:The rise & future potential of grass fed claims

Soup-To-Nuts Podcast:The rise & future potential of grass fed claims

Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally...

Soup-To-Nuts Podcast: What does it take to boost seafood consumption?

Soup-To-Nuts Podcast: What does it take to drive up seafood consumption in the US?

Seafood checks many of today’s on-trend boxes, including being high in lean protein and...

Soup-To-Nuts podcast: What is old is new again

Soup-To-Nuts podcast: What is old is new again

Trends may come and go, but they often don't stay gone forever -- rather...

Soup-To-Nuts Podcast: Meeting sodium sugar & calorie reduction demands

Soup-To-Nuts Podcast: How can manufacturers meet sodium, sugar & calorie reduction demands?

Finding solutions to reduce sodium, sugar and calories in finished products is essential as...

The rise of ‘ethical claims’ and their marketing potential

Soup-To-Nuts Podcast: The rise of ‘ethical claims’ and their marketing potential across categories

Consumer demand for products and companies that “do good” – such as donate a...

Soup-To-Nuts Podcast: Consumers' evolving taste for chocolate

Soup-To-Nuts Podcast: How is consumer interest in health reshaping how they choose chocolate?

Consumers’ increasing demand for healthier options is reshaping the competitive landscape across categories –...

Soup-To-Nuts Podcast: Five trends spotted at Summer Fancy Food Show

Soup-To-Nuts Podcast: Five trends spotted at Summer Fancy Food Show

With thousands of startups, innovators and established brands packed into one convention center, the...

Soup-to-Nuts Podcast: What GMOs are & how they impact health & Earth

Soup-to-Nuts Podcast: What are GMOs and how do they impact the health of humans and Earth?

With the effective date for Vermont’s GMO labeling law officially here and the debate...

Soup-To-Nuts Podcast: Quinoa’s rise & the challenges it must address

Soup-To-Nuts Podcast: Quinoa’s rise to superfood superstar status and the challenges it must address

Quinoa was one of the first superfoods to take America by storm more than...

Soup-to-Nuts Podcast: Overcoming challenges in plant-based innovation

Soup-to-Nuts Podcast: How can stakeholders overcome challenges facing plant-based innovation?

Sales of plant-based alternatives to animal products may be growing fast, but the road...

Key Industry Events