Yeast extracts and effective salt reduction

Natural ingredients using yeast-based technology are proven to successfully reduce sodium levels without adversely affecting taste CONCERNS regarding excess sodium intake and its negative health effects remain the focus of regulators, scientists, medical professionals, consumers and the popular media. The issue gained renewed interest during FDA hearings last fall initiated by a citizen's petition seeking to remove sodium from the GRAS (Generally Regarded As Safe) list, to regulate sodium as a food additive, and to set new limits on sodium content in processed foods. This initiative and the goals of the citizen's petition are supported and endorsed by the American Medical Association. The scientific community has long recognized an association between excess sodium intake and hypertension; which can have adverse consequences for cardiovascular health. Most of the world's pre-eminent food and nutrition organizations, including the National Academy of Sciences and the World Health Organization, have recommended significant reductions in sodium intake. The AMA recommends a 50% reduction in sodium consumption in our diet to reduce the incidence of stroke and adverse heart issues. According to AMA Board Member and practicing cardiologist J. James Rohack, MD, “Cardiovascular disease remains the number one killer of Americans. People who reduce dietary sodium intake are taking an important step in preventing future health problems.? Sodium (salt) plays an essential role in the body when consumed in moderation and historically has played an important role in the food industry. Salt has been used in food as a preservative and to alter its texture and improve its taste. Unfortunately, salt intake in the developed world has become excessive. Some estimates state that the average intake of sodium by individuals in the United States is as high as 4,000 mg per day. The Dietary Guidelines for Americans, published jointly by the departments of Agriculture and Health & Human Services, suggests a recommended upper limit intake of 2,300 mg per day, the amount in a single teaspoon of salt. The Institute of Medicine, part of the National Academy of Sciences, goes even further, suggesting that 1,500 mg per day is adequate. The Dietary Guidelines further state that 10% of our intake is a consequence of sodium that is found naturally in food, with another 5 to 10% coming from direct addition by the consumer. According to the AMA, that leaves over 75% of sodium intake coming from processed foods where the levels are not readily apparent to the consumer. The food industry has responded to this issue with various initiatives to reduce the sodium content of processed food. The primary barrier to a successful sodium reduction solution is that no single ingredient can be used to replace the functionality of salt in food. 揑ngredient suppliers must develop new technologies that help food manufacturers find innovative solutions to the challenge of reducing the sodium content of processed foods,?says Peter Kempe, president of DSM Food Specialties USA Inc. A flavor and health challenge Many traditional salt replacement products seem to negatively affect food flavors and have not been widely accepted by the consuming public. These solutions may also involve complex and costly formulation modifications. DSM Food Specialties has responded to the challenge with the development of natural ingredients using yeast-based technology. These ingredients are proven to successfully reduce sodium levels without adversely affecting taste and, crucially, can be integrated into existing food manufacturing processes with minimal disruption. Two product portfolios, "Maxarome" and "Maxarite", provide an excellent solution to the challenge of reducing sodium content in foods while retaining great taste. Maxarome high 5' nucleotide yeast extracts are widely used for their natuRunning Shoes, Trainers, Shorts, Spikes and Clothing