ADM introduces sodium reduction technology for meat products

Archer Daniels Midland (ADM), a flavour and speciality ingredient manufacturer, has rolled out new technology that reduces sodium use in meat applications by 30%, without compromising on taste.

According to ADM, several studies had shown that reducing consumption of salt by 3g every day may cut down the risk of cardiovascular disease by 16%, reported Foodingredientfirst.com.

Despite several studies indicating the benefits of salt reduction, food manufacturers find it difficult to cut down the salt content in meat products as salt is known to improve taste, texture and preservation rate, as well as water-holding capacity.

The SaltTrimR product range comes with several solutions intended to cut down sodium levels in meat applications by 30%.

A part of the SaltTrimR range, and based on sea salt, Sea SaltTrimR is rich in potassium chloride, as well as other minerals.

By combining Sea SaltTrimR and ADM’s natural flavourings, meat products do not lose their complete salty taste notes, but at the same time, do not carry the bitterness of potassium.

Additionally, the firm launched a natural flavouring ‘Salt Enhancer’, which is meant for foods that need to have low sodium levels.

Salt Enhancer aids in the cutting down of up to 30% of sodium from product formulation, while still delivering similar taste and texture.

Salt Enhancer comes in dry powder form and can be easily mixed with other dry ingredients.

It can be used in several applications such as cured meat pieces, raw-cooked and precooked products, raw and dry meat, as well as fresh processed meat, reported Foodingredientfirst.com.

The company claim that SaltTrim products and Salt Enhancer are kosher and halal certified, and stay stable in regular temperature.

ADM sales director EMEA Tim Symons was quoted by Foodbev.com as saying: "Our goal is to help meat product manufacturers achieve local and international salt reduction targets and provide a variety of reduced-sodium meat applications using the latest technology to satisfy market demands."

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Image: Food manufacturers find it difficult to cut down salt content in meat products as salt is known to improve taste, texture and preservation rate, as well as water-holding capacity. Photo: Courtesy of zole4/FreeDigitalPhotos.net.