Flavor firms can slash sodium but keep taste, says Bell
This content item was originally published on www.bakeryandsnacks.com, a William Reed online publication.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Speaking to FoodNavigator-USA.com at the recent Research Chefs Association expo in Phoenix, Arizona, corporate executive chef at Bell Flavors & Fragrances Christopher Warsow outlined a number of different approaches to sodium reduction.
Apart from gradual sodium reduction, in order to allow consumers' palates time to adjust, Warsow said flavor companies can help replace sodium with potassium chloride and bitter maskers, or boost savory notes with herbs and other flavors.
