Givaudan creates portfolio for reducing sodium
February 25, 2009
by Jeff Gelski
DUBENDORF, SWITZERLAND — Givaudan Flavours, as part of its TasteSolutions program, has developed a portfolio of building blocks and ingredients that will help its flavorists enhance salt perception in low-sodium applications.
These applications may be free of allergens and monosodium glutamate (MSG). Givaudan technology allows the company to develop flavors that do not rely on potassium chloride if customers seek that option.
"Givaudan understands that high levels of salt in foods are no longer acceptable to the consumer, but we also know that great-tasting food does not have to be high in salt," said Andreas Haenni, Givaudan’s global head of Savoury. "Our approach is one of asking what makes food taste great rather than just thinking of salt in isolation."
Givaudan Flavours also is developing a salt curve that will be a visual representation of the taste effects of sodium chloride over time. According to Givaudan, salt’s taste impact comes in phases: first a distinctive initial mineral "bite," then a "body" or "mouthfeel" phase, and then a characteristic clean, lingering profile.