Meat + Poultry - October 2009 - 96

INGREDIENT ESSENTIALS * ADVERTORIAL

Danisco Raises the Bar with New
Sodium Replacer
GRINDSTED® SaltProTM offers a range of applications and a multitude of benefits
Demand for reduced-sodium
products has continued to rise over
the years, as consumers look to curb
their sodium consumption based on
advice from health professionals. New
research from the RAND Corporation
- showing that the nation could save
millions of dollars in health care costs if
consumers adhered to recommended
intake levels - is likely to generate
even more interest in reduced-sodium
foods.
In recent years, ingredient companies
have played a greater role in helping
bridge the gap between enjoyable
qualities and healthy attributes of
particular food products, including
reduced-sodium items.
One example is the recent launch
of the patent-pending GRINDSTED®
SaltPro™ sodium reduction system
from Danisco USA Inc., a Danish
global ingredient supplier with
North American headquarters on
the outskirts of Kansas City. SaltPro™
enables a processor to reduce sodium
up to 50 percent in a finished product
while still maintaining the positive
attributes of salt, such as the ability to
extract protein.
As its name suggests, SaltPro™ is
a sodium replacer that delivers the
sensory attributes of salt but not
the high sodium levels that cause
consumers to reject a product on the

I
} >.

i

retail shelf or select
another menu item.
From a functionality
standpoint, SaltPro™
helps ensure
product quality
and acceptance;
from an operational
standpoint, it helps
manufacturers avoid
the formulation
and processing
complexities that
often come with
attempts to reduce
sodium content
effectively.
SaltPro™ is available
in multiple versions
to easily address
users' needs and
products. It can

1

"We developed SaltPro™
because we received
numerous requests from
processors who wanted
to reduce sodium levels
in their products without
sacrificing quality,"
Tom Rourke, Ph.D., senior business
development manager for Danisco USA

w

!

.

be used in a variety of applications,
including fresh and processed meats,
prepared culinary foods and bakery
products.
In the meat and poultry industry,
the ingredient has been well-received
by processors looking to broaden the
appeal of their product lines among
health-conscious buyers. These
consumers tend to avoid certain
proteins like ham, bacon and deli
meats because they associate them
with high sodium content.
"We developed SaltPro™ because
we received numerous requests from
processors who wanted to reduce
sodium levels in their products without
sacrificing quality," reports Tom Rourke,
Ph.D., senior business development
manager for Danisco USA, who was
instrumental in the R&D process over
the past year. "SaltPro™ also has great
potential in meat and poultry because
it can involve a simple one-to-one

1



Meat + Poultry - October 2009

Table of Contents for the Digital Edition of Meat + Poultry - October 2009

Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
Meat + Poultry - October 2009 - 9
Meat + Poultry - October 2009 - 10
Meat + Poultry - October 2009 - 11
Meat + Poultry - October 2009 - 12
Meat + Poultry - October 2009 - 13
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
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