The Australian Institute of Food Science and Technology has reported on a partnership between Tate & Lyle, a global provider of ingredients and solutions to the food, beverage and other industries, and Eminate, an offshoot of the University of Nottingham, UK, to commercialise a new technology that promises to reduce the need for salt in foods.
Called Soda-Lo, the technology is designed to reduce salt levels in food by up to 30 percent, without loss of flavour or structure. It achieves this by altering the size, form and structure of salt crystals to increase their saltiness, resulting in an overall reduction in the amount of salt needed to flavour foods.
Soda-Lo can be used in a range of foods including bread, pizza bases, cheese and baked snacks, and has already garnered some significant attention since its development, receiving the "Most Innovate Research Project" at the Food and Drink iNet Innovation Awards in January 2001 as a healthier natural alternative to standard salt.
Tate & Lyle will assume responsibility for the manufacture, product development, sales and marketing of the new product, with plans for a global release in 2012.
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