There is considerable pressure on food manufacturers to reduce the level of salt (sodium chloride) in foods since excess salt intake is linked to increased blood pressure, and a greater risk of heart disease and stroke. Simply reducing the levels of salt in foods has a negative impact on our perception as it strongly contributes to the overall taste, as well as savoury flavours. With OHLY® FLAV-R-MAX and PROVESTA® 512, Ohly offers salt reduction of up to 50% without compromising on the taste and flavour richness in a wide range of applications, such as soups, sauces, snacks, condiments or meat based foods.
The World Health Organization (WHO) recommends that adults consume less than 5g (just under a teaspoon) of salt per day and Member States have agreed to reduce the global population’s intake of salt by a relative 30% by 2025 (www.WHO.int). Products known to be high in salt are sauces and dressings, cured meat and fish, instant soups, seasonings, ready meals and bread.
Key Features and Benefits
- Salt reduction
- Brings taste and flavour richness
- Natural and label friendly
Clean tasting, high nucleotide yeast extract effectively bringing out savoury flavours.
High 5´-nucleotide level combined with natural glumatic acid – the powerful combination for savoury flavour and delicious taste. Salt reduction up to 50%.
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.