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Kirin has launched its ‘Electric Salt Spoon,’ a spoon that harnesses electricity to enhance the salty and umami taste of low-sodium foods. This tableware-type device is equipped with technology that enhances the salty taste perceived when eating low-sodium foods by approximately 1.5 times. The technology was developed through joint research with professor Homei Miyashita at Japan’s Meiji University, with the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences. It was developed to tackle the issue of excessive salt intake among Japanese consumers and dissatisfaction with the taste of low-sodium foods. The tech works by passing a weak electric current from the tip of the spoon to the food, increasing the salty, umami taste of the food product. In a statement provided to FoodBev, Kirin explained the tech in more detail: "On the spoon there are two metal contacts that conduct a very small amount of electricity. One on the handle and one on the spoon part that goes in the mouth. While holding the spoon (making sure to have the hand touching the metal part), food is then scooped up, and when placed in the mouth, when the tongue touches the metal contact on the spoon, an 'electric stimulation waveform' is established that moves ions on the tongue that produces a sensation on the tongue that that mimics salty taste." The statement continued: "Anodic stimulation can stimulate the taste cells that perceive the sense of taste, making it possible to perceive a salty taste. On the other hand, cathodic stimulation can make food taste thicker or lighter by controlling the movement of ions such as sodium chloride, the basis of saltiness, and sodium glutamate, the basis of umami in food and drink. By applying weak electricity, the taste ions move away from the taste cells on the tongue, making the food taste lighter. When electricity is stopped, the ions are accepted by the taste cells all at once, making the taste thicker. Kirin and Meiji University have designed a waveform that combines anodic and cathodic stimulation, succeeding in achieving a high saltiness taste-enhancing effect with a weak electric current. Consumers must switch the power on at the handle of the spoon, select the desired intensity from four different levels, and use the spoon as one would a regular spoon. According to Kirin, the daily salt intake of Japanese people aged 20 and over is 10.1g, much higher than the World Health Organization's daily recommended salt intake of 5g per person. According to Japan's Ministry of Health, Labor and Welfare, excessive salt intake is one of the most important nutritional issues for Japanese people. In a Kirin survey of consumers who are currently eating a low-sodium diet or intend to do so, around 60% of respondents felt issues exist in relation to low-sodium foods, and of those people, approximately 80% were dissatisfied with the taste. “This prompted us to start research and development of Electric Salt in 2019, which finally led to the marketing of the product after more than five years,” Kirin said in a statement. Respondents trying to reduce salt consumption ranked ramen noodles in first place and miso soup in second place as the ‘foods they would like to eat with a strong umami taste instead of a thin taste’. Kirin is also developing ‘Electric Salt’ tableware such as chopsticks and bowls, but first launched the spoon format in consideration of meals in Japan for which there are high consumer needs for reduced salt and strong umami flavour.