Kerry pioneers tasty and effective salt reduction solutions [Interview]

Scientific studies have demonstrated the link between excessive sodium intake and adverse health outcomes, such as increased risk of cardiovascular disease. This has led to an established global consensus that salt consumption must be reduced, as evidenced by World Health Organization (WHO) recommendations.

“WHO guidelines set out objectives to phasing out salt, and to calibrate sodium content in different product categories,” explains Hugo Leclercq, global portfolio director for fermented products and salt reduction at Kerry. “We can see that countries have reacted differently to these guidelines, in terms of aligning measures to fit their own local challenges and expectations.”

Good examples here include the implementation of the NutriScore scheme in several European countries including France, Spain and Belgium, where salt content forms part of the algorithm that determines the rating of a product. In the UK, a gradual salt reduction programme has been in place for years. And in the US, the Food and Drug Administration (FDA) recently announced the implementation of phase two of a salt reduction programme.

“In turn, food manufacturer groups like the International Food & Beverage Alliance (IFBA), which includes major players like PepsiCo, Nestlé and Unilever, is identifying salt reduction objectives that will help the sector to comply with WHO recommendations,” adds Leclercq.  

Reformulation opportunities for brands

Such regulatory pressure at the global and national level, coupled with growing consumer interest in reducing sodium consumption, is driving reformulation. This presents an opportunity for brands to meet consumer demand for healthier options. At the same time however, many manufacturers are hesitant. Recreating that initial salty taste impact in crisps, baked goods and other snacks is something that companies have long struggled with.

“The taste absolutely needs to remain the same,” says Leclercq. “Cost is another factor that needs to be account for. Manufacturers are looking for ways to recreate that great salt taste with low-cost overheads, which delivers a nutritional and affordable solution.”

Kerry recognised a particular gap in the market – an ingredient capable of recreating salt’s up-front “bite”. “Salt has an up-front, middle and long taste profile,” explains Leclercq.  “Snacks like crisps have this up-front saltiness. This salty hit was missing in sodium-reduced products.”

The company therefore set about applying its scientific knowledge and fermentation technology to produce the next generation of its Tastesense Salt portfolio of ingredients. Kerry has been able to create multidimensional, novel taste ingredients from natural botanical extracts, peptides, and ferments (both yeast and non-yeast based), as well as various by-products from valorisation streams.

“We started from the consumer perspective of not having this upfront salty taste,” says Leclercq. “From this we developed a clear understanding of how we could achieve this, and how we could combine this with middle and long taste profiles. These ingredients can be modulated to suit different applications and taste profiles. Snacks manufacturers have different needs to ketchup or dressing sauce manufacturers.”

Investment in its fermentation expertise

The Tastesense Salt range is labelled as natural flavouring or yeast extract.

At Fi Europe this year, Leclercq and his team will be demonstrating Tastesense Salt’s applicability across a range of sectors that includes snacks, soups, processed meats and baked goods.

“The challenges are different in each market, and in each region,” he says. “We will be there to show how Kerry can help, whether you are reformulating a tomato-based sauce, a bouillon, or a dairy-based product. There is no silver bullet to salt reduction, but we can show how Tastesense Salt can be calibrated to suit your specific needs. This is where we can bring real value.”

In the meantime, Kerry plans to continue to build up its portfolio, in part through significant investment in its fermentation abilities. “Our investment in our vertically integrated technology remains core to our uniqueness,” says Leclercq.  “This means that next generations of our ingredients will be even more intense, helping manufacturers to achieve taste and optimal cost efficiencies.”