Salt Reduction Technologies
Salt Reduction Technologies
It’s one of the five basic qualities of taste – and perhaps the very first seasoning ever used. From initial sensory impact to aftertaste and longevity, salt makes food experiences feel good.
But consumer attitudes have changed. Awareness of salt’s potential health impact is rising rapidly. 75% of U.S. consumers want to see less sodium in processed and restaurant foods.
And flavour enhancers like monosodium glutamate (MSG) – once seen as a promising substitute for salt – are now perceived even more poorly among consumers than salt itself.
The result is that snacks and processed foods which carry a clean, ‘reduced sodium’ label – while maintaining great taste – are increasing producers’ market share.
VKA’s Approach to Salt Reduction
Our salt reduction technologies recreate the complete sensory experience of salt through innovative flavor enhancement systems. We develop solutions that deliver the same taste satisfaction with significantly less sodium, helping you meet health targets without sacrificing consumer appeal. Using naturally-derived flavor enhancers and umami compounds, we create formulations that boost saltiness perception while working seamlessly with your existing recipes. Our technologies require minimal reformulation while delivering maximum taste impact.
“The key to successful salt reduction isn’t finding a substitute for salt – it’s understanding how to make foods taste complete and satisfying with less sodium. Our solutions help brands meet health goals while keeping the flavors consumers love.”
Previous
Next
