Reduce salt without compromising on taste.
There is considerable pressure on food manufacturers to reduce the level of salt (sodium chloride) in foods because excess salt intake has been linked to increased blood pressure, and a greater risk of heart disease and stroke.
The World Health Organization recommends that adults consume less than 5g of salt per day and Member States have agreed to reduce the global population's intake of salt by a relative 30% by 2025.
Products known to be high in salt include sauces and dressings, cured meat and fish, instant soups, seasonings, ready meals and bread. If manufacturers simply reduce the amount of salt in these foods, it has a negative impact because the salt also influences our overall perception of taste, as well as savoury flavours.
Health and nutrition play a central role in Ohly’s product portfolio. With OHLY® FLAV-R-MAX and PROVESTA® 512, Ohly offers the opportunity to reduce salt content by up to 50% without compromising on taste and flavour richness in a wide range of applications, such as soups, sauces, snacks, condiments or meat based foods.
- Reduce salt by up to 50%
- Brings out taste and flavour richness
- Clean in taste
Clean tasting high 5'-nucleotide yeast extract that effectively brings out the flavour profile of your recipe. Ohly's solution for salt reduction and flavour modulation. You can choose between the classic or the certified carbon neutral version of OHLY® FLAV-R-MAX.
Baker’s yeast extract with a unique composition of nucleotides, peptides and amino acids recommended for low salt and salt reduction applications in several types of savoury foods.
High 5'-nucleotide level combined with natural glumatic acid – the powerful combination for savoury flavour and delicious taste. Salt reduction up to 50%.