I maintain that consumers associate sodium with school chemistry lessons, but feel comforted by salt (even if they have a tendency to use a little too much of it in their diets).
So I was delighted to see that Givaudan has developed a unique sensory language called Sense It Salt, which enables a more accurate description of the complex taste effects of salt in foods. Sense It Salt will enhance Givaudan’s ability to create flavours that restore the taste aspects of salt and drive consumer preference in low-sodium applications.
“It’s now well understood in the food industry that salt is a very efficient and complex taste enhancer that goes beyond just making food taste salty,” says Givaudan global product manager, savoury, Laith Wahbi. “Salt has a range of taste effects over time, which we have named ‘The Salt Curve’.”
Using sensory panels of trained tasters, Givaudan has demonstrated that the taste effects of salt can be broken down into distinct temporal phases that strongly influence the flavour profile of the food product application being developed.
“We saw that the taste profile changed across the salt curve and concluded that the term ‘salty’ was no longer sufficient to describe the taste effects of salt or what happens sensorially when it’s added, removed or replaced,” says Sophie Davodeau, global head of sensory. “The development of Givaudan’s Sense It Salt language allows us to accurately assess the consequences of reducing salt and the performance of flavours or ingredients that are used to restore the taste of low-sodium products.”
Sense It Salt was developed using a global team of flavourists, application technologists and sensory scientists and is now fully integrated into the overall Sense It language that includes more than 350 descriptors, with references covering aroma, taste and mouthfeel.
This unique sensory knowledge, combined with its expertise in salt enhancement technology will further strengthen Givaudan’s TasteSolutions Salt capabilities to guide product development when collaborating with customers on sodium reduction projects.
“Reducing salt is no longer a trend, it’s a game-changer where nutritional quality and ‘healthiness’ is a key factor in product development,” adds Laith Wahbi. “We see Sense It Salt as a real breakthrough in addressing the industry-wide need to reduce salt.”
Through TasteSolutions Salt and the Sense It Salt language, Givaudan is partnering with customers to reduce sodium levels in a range of applications – soups, sauces and snacks, ready meals and cereals – without compromising on taste.
Furthermore, Givaudan is closely following and preparing for changes in individual countries’ regulatory regimes with regard to sodium content, partnering with food manufacturers to think ahead and help them succeed in the market under these new stricter regimes.
Source: Givaudan Flavours
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