A Nottingham company claims to have discovered a way of modifying salt, to provide more taste from smaller quantities.
Eminate Limited’s product Soda-Lo 20 could potentially help bakers achieve lower salt targets in their products without compromising on taste, it is claimed.
“Looking at a level of 2% salt in a loaf of bread, we have been able to take it down to 0.6%,” commented Eminate’s sales and marketing manager Andrew Stacey.
The development of the product has also been helped by an Innovation Support Grant, of just over £4,000, from the Food and Drink iNet, which helped Eminate gather the evidence it needed that Soda-Lo 20 worked in bakery products.
It used the facilities and techinical expertise at Nottingham Trent University, which provided explanations on the function of Soda-Lo 20 in baked bread, said Stacey.
“This now forms the basis of a technical explanation of its ability to reduce salt content in bread, by as much as 70%,” he claimed.