The new ‘StopSalt’ substitute is claimed to enable a salt reduction of 25% in bread, while still keeping the same product quality at the end.
Noémie Jonnez, marketing executive, said: “The reduction of salt is a key issue within the bakery market - even if there is disparity of the use of salt depending each country.
“For example, within Europe you have different levels of salt in bakery products, with northern and central Europe using less salt than western and southern Europe.”
Jonnez also said that StopSalt was no more expensive than regular salt.
According to the firm, LCI’s new StopSalt is an invisible ingredient, declared as ‘wheat flour’, which contains functional wheat flours and enzymes.