A natural ingredient to reduce salt in food products

In 2024, 44% of consumers in the Asia-Pacific region reduced their salt intake, largely due to health regulations implemented across the area. The World Health Organization aims to decrease global salt consumption by 30% by next year. To achieve these targets, governments worldwide are urging food producers to create lower-sodium alternatives. However, finding effective replacements for salt poses a challenge. One promising solution is yeast extract, a natural ingredient that imparts umami flavor, enhancing the taste of food while reducing sodium content by up to 40%. Biospringer by Lesaffre offers a variety of yeast-based ingredients designed to help cut sodium levels.

Consumer expectations for low-salt foods

Consumers are increasingly aware of the impact of food on their overall health, viewing a nutritious diet as essential for a healthy lifestyle. Many are now reducing their intake of sugar, fat, and salt. Additionally, more consumers are examining food products labels to better understand what they are eating. This growing demand for healthier food choices presents a significant opportunity for food manufacturers to promote their development of low-sodium products, particularly those featuring natural ingredients. The trend of reducing salt is becoming more prominent across various food categories, including snacks, baby and toddler foods, sauces, dressings, dairy products, and beverages.¹

Challenges for food producers developing low-sodium foods

When revising their current food formulations to reduce salt, food formulators face several challenges.

The first one is taste. Reducing salt can diminish the overall flavor of foods, as salt enhances taste. Consumers still expect products to taste delicious, making flavor retention a primary challenge. According to a study from the International Food information Council Foundation, 88% of consumers surveyed stated taste as a key purchasing driver.

The second one is related to texture as salt plays a water binding role to hold moisture.

The third is related to shelf life as salt acts as a preservative and contributes to extend the shelf life of foods. Therefore, alternatives must be found to preserve the freshness of low-salt products.

In conclusion, salt is a cost-effective ingredient that contributes flavor, texture, and shelf life.

Manufacturers need to account for this when developing lower-sodium products.

These challenges can be addressed with the help of yeast extract, a clean label ingredient.

Why is yeast extract a powerful salt replacement?

Yeast extract has emerged as the leading natural ingredient for replacing salt in food production. According to Innova 2023, 41% of new food and beverage products with reduced sodium claims include yeast extract as an ingredient.

How does yeast extract reduce salt?

Yeast extract is favored for its versatility and unique flavor profile. It is a fermentation-derived sustainable ingredient that is vegan, non-GMO, gluten-free, and certified Halal and Kosher. Naturally rich in umami, also known as the "fifth taste", yeast extract complements salty, sweet, sour, and bitter flavors, adding depth to a wide range of dishes. Its high content of nucleotides and amino acids enhances the savory taste, making it an excellent salt substitute for various foods, including meats, cheeses, mushrooms, fish and vegetables.

Choosing yeast extracts as a salt replacement is a smart long-term decision, as it's a natural and clean label ingredient, which is in line with megatrends in terms of consumer expectations.

Biospringer’s solutions for sodium reduction

The Springer® Umami range boosts salt perception, intensifies flavor, and delivers long-lasting taste performance. It allows food manufacturers to reduce sodium by up to 40% while preserving the depth and richness of flavors. Its combination of amino acids, nucleotides, and peptides works synergistically to provide a natural, intense umami experience. This product is suitable for a wide range of applications, including sauces, seasonings, processed meats, fish, and meat alternatives. Additionally, it is entirely vegan, natural, GMO-free, and certified Kosher and Halal.

For example, in cheese-flavored chips, using our Springer® Umami range of yeast extracts can reduce salt by 40%, while reinforcing savory perception. It maintains the overall cheese intensity and provides long-lasting savory performances.

With 150 years of fermentation expertise, Biospringer’s specialists have a deep understanding of yeast-based ingredients. At our Culinary Center in Singapore, our technical experts are ready to help you find the perfect solution for reducing salt in your formulations. With 10 factories across the globe, we ensure consistent supply and optimized lead times, while also optimizing costs through local sourcing. To explore Biospringer salt reduction solutions, visit their website.

¹Innova Survey 2023