The Need:

In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this crisis. The challenge lies in achieving this reduction without compromising the saltiness perception consumers crave.

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The Technology:

Isolated by Dr. Devin Peterson and his team at the Ohio State Universt, 6 different compounds that intensifie, increase, and strengthen the perceived saltiness in food products have been identified from natural sources such as potatoes or cumin. With dosages that can go as low as of 0.2mg/kg (0.2 ppm) and no off-flavors imparted by the compounds, this collection of salt enhancers makes it possible to porduce reduced sodium products without compromising flavor.

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Commercial Applications:

• Bakery Products: Improve the saltiness profile of bread, crackers, and pastries.
• Snack Foods: Enhance the taste of chips, pretzels, and other salty snacks.
• Processed Meats: Optimize flavor in deli meats, sausages, and cured products.
• Ready-to-Eat Meals: Elevate the saltiness perception in convenience foods.
• Condiments and Sauces: Enhance the overall taste profile of sauces and condiments.

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Benefits/Advantages:

• Health-Conscious Formulation: Enable a significant reduction in sodium content, aligning with global health recommendations.
• Versatility: Applicable to a wide range of food and beverage products, providing flexibility in formulation.
• No Aversive Taste Attributes: Preserves the natural flavor profile without introducing unwanted taste elements.
• Lucrative Market Opportunity: Tap into the thriving low-sodium market in the US, valued at over 60 billion dollars.

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Patents:

• 4 separte patent applications filed