In light of recent sodium reduction initiatives and inquiries, Savoury Systems International Inc. has used its versatile line of yeast extracts to develop salt replacers that can be used in soups, sauces, marinades and other applications. These products have shown great promise, especially when used to reduce sodium by approximately one third. Maintaining the same flavor profile in reduced-sodium foods is a challenge, but yeast extracts can be useful in rounding out flavors and creating the sense of salt in the product, as well as masking bitter flavors. Savoury Systems, Jeanne McKenna, 908-534-6621, customerservice@savourysystems.com, www.savourysystems.com

A leading manufacturer of licorice products has employed the unique properties of licorice to develop a line of multifunctional flavor enhancers, sweetness potentiators and masking agents. Magnasweet® products from MAFCO Worldwide Corporation are designed to meet the diverse needs of the food, and health care products industries. MAFCO Worldwide Corporation, Joe Olesiewicz, 856-968-4062, jolesiewicz@mafcolicorice.com, www.magnasweet.com

A flavor potentiator works very well to heighten savory notes and to replace MSG in savory applications including soups, sauces, gravies, dips, dressings, entrées and side dishes. Commercial Creamery Co. offers food formulators the way to unlock the flavor potential of products. Commercial Creamery Co.,
509-747-4131, cecil@cheesepowder.com, www.cheesepowder.com

Simply reducing the salt level in foods may result in an undesirable bland taste and a significant loss of important attributes such as shelflife, texture or moisture retention. Morton® Lite Salt™ Mixture and Morton Potassium Chloride have become accepted as the best alternatives to common salt in processed meats and poultry, soups, sauces and salad dressings. Lite Salt Mixture, a blend of equal parts of sodium chloride and potassium chloride, imparts a saline taste while contributing half the sodium of regular salt. An added benefit is the enhanced potassium content contributed by these products which can assist consumers in following the Dietary Guidelines recommendation to increase their potassium intake. Morton Salt, Linda Kragt, 800-789-SALT, buysalt@mortonsalt.com

The custom approach to sodium reduction includes both natural and natural-and-artificial flavor solutions, the utilization of proprietary flavor technology and ingredients that enhance salty impression, the suppression of negative aspects of potassium salts and the rebalancing of the overall flavor system. International Flavors & Fragrances Inc. has custom flavor solutions that can reduce sodium levels by 25% to 50% while maintaining consumer preference (when compared to products with conventional sodium levels). Typical applications include soups, sauces, condiments, side dishes, snacks, marinades and seasonings. International Flavors & Fragrances Inc., Sharon O'Brien, 705-436-1515

WILD Flavors Inc. introduces a taste revolution for salt reduction for food and beverages with SaltTrim™. Based on unique, proprietary technology, SaltTrim creates a complete eating experience by adding back much of the taste and texture unique to salt. This progressive technology enables manufacturers to remove up to 50% of the salt (NaCl) in existing formulations, saving time and money without impacting taste. SaltTrim is temperature-stable, kosher and available in natural and natural and artificial versions. Improving the healthfulness of existing products or pursuing health symbols on finished products has never been easier. WILD Flavors Inc., Kristen Sciarra, 859-342-3797, ksciarra@wildflavors.com

Salt reduction can make flavors indistinct and flat. Butter Buds products can make flavors fuller and more pronounced. The Butter Buds Food Ingredients line of natural dairy concentrates—Butter Buds®, Cheese Buds®, Cream Buds™ and Buttermilk Buds®—can be used to enhance flavor in reduced-salt foods. In foods using a salt substitute where sodium has been replaced with magnesium or potassium, Butter Buds products can mask the bitter, metallic notes. If increased spices or acidity are used to boost up flavor, Butter Buds can harmonize the different flavor sources for a balanced taste. In mild-flavored food where it is not an option to increase other flavor levels to make up for loss of taste, Butter Buds can enhance and enrich without standing out. Butter Buds Food Ingredients, 262-598-9900, bbfi@bbuds.com, www.bbuds.com

Created by Kraft Food Ingredients 20 years ago, Grill Flavor® delivers the char, ashy and smoky notes associated with cooking over charcoal. With more than 50 varieties, Kraft® Grill Flavor line is available in liquid and powder form and can be used alone or used to enhance a variety of applications, including appetizers, soups, sauces, snacks, meat and poultry, seafood, vegetarian and/or savory dishes. Kraft Food Ingredients Corp., Todd Hrubes, 901-381-6533, www.kraftfoodingredients.com

Nature’s multi-tasking, salt-free taste enhancer, Low Sodium Base, can improve flavor, texture and mouthfeel for a rich, full-bodied, flavorful low-sodium broth with natural color. Eatem’s ingredient contains only the natural sodium inherent in the fresh ingredients used in base manufacture, and meat, poultry, seafood and vegetable flavors can be added. There are a variety of bases in varied sodium levels. The base provides clean labels for sauces, soups and entrées. Eatem Foods Co., Jim Gervato, 800-683-2836, ext. 120, jgervato@eatemfoods.com, www.eatemfoods.com

Nikken Foods Company offers soy sauce powder (5307) containing one third less salt for reduced-sodium flavor applications. Use of this product allows food processors to cut back on sodium content while maintaining flavor profiles. The salt content of Nikken soy sauce powder (5307) is 21% instead of the typical 32% to 35% salt found in regular soy sauce powders. Nikken soy sauce powder (5307) can also help enhance savory flavors and eliminate the need for added MSG. Technical assistance is available for new product development. Nikken Foods Company, Herb Bench, 502-292-3285, benchnstl@aol.com, www.nikkenfoods.com

All-natural specialty flours are processed from hard red wheat, soft white wheat and corn, so they are naturally low in sodium. Whole-grain, roasted flours from Briess Malt & Ingredients Company help develop rich, savory flavors and color in gravies, sauces and prepared foods while improving their healthy, wholesome appeal. A variety of roasted flours are produced, ranging from pronounced to intense in flavor. Start at 5% for flavor, color and thickening. Kosher-certified and non-GMO for a clean label. Briess Malt & Ingredients Company, Bernadette Wasdovitch, 920-849-7711, bwasdovitch@briess.com, www.briess.com

Make your product stand apart with unique flavor extracts from PLT. From syrups to coffees, liqueurs to cough drops, flavors can be a tricky business to navigate. PLT offers a wide range of innovative solid extracts including fenugreek, St. John’s bread, chicory, lovage, horehound and more. Non-GMO and kosher products and custom formulations to your exact specifications. Depend on PLT for all your specialty ingredient needs. P.L. Thomas, Paula Nürnberger, 973-984-0900, ext. 214, paulan@plthomas.com, www.plthomas.com

A new product is a blend of natural potassium lactate and vinegar and is effective against pathogens. PURAC’s natural Opti.Form® Vinegar has comparable antimicrobial and food safety properties as the current PURASAL Opti.Form range. Opti.Form Vinegar contains PURASAL HiPure P Plus, a potassium lactate with one of the cleanest flavor profiles available on the market. The new product is ideal for low-sodium food products, while ensuring a minimal taste impact on the final product. By replacing sodium diactetate with vinegar, PURAC adds a natural alternative to its product portfolio. Kosher certificates are available on request. PURAC America, Eva Dratwa, 847-634-6330, e.dratwa@purac.com, www.purac.com