Cargill debuts SodiumSense
BakingBusiness.com, June 26, 2012
by Eric Schroeder

LAS VEGAS — Cargill at the Institute of Food Technologists annual meeting and food exposition introduced the SodiumSense sodium-reduction system. According to Cargill, the system provides food manufacturers “with a flavorful, cost-effective salt replacement for use in products like sauces, cheese, processed meats, prepared meals, salted snacks, soups, and baked goods.” Application-specific blends of the SodiumSense system allow formulators the ability to reduce sodium by up to 50%, Cargill said.

The SodiumSense system functions in recipes just like salt and offers a 1:1 replacement ratio for most applications, and also may be used to help control microbial activity.

“With 43% of consumers checking product labels for ‘low sodium’ claims, sodium reduction is very important to manufacturers,” said Janice Johnson, applications and technical services leader — Salt, Cargill. “The SodiumSense system is far superior to any other sodium-reduction product on the market today, and as a formulator, I’m thrilled to finally have an effective, cost-effective tool in my belt for working with customers to reduce the amount of sodium in their products while maintaining the taste and appearance consumers demand.”