Cargill adds to sodium reduction portfolio with SodiumSense™ at IFT 2012

LAS VEGAS - June 26, 2012 - Today at the Institute of Food Technologists (IFT) Food Expo, Cargill introduced SodiumSense^TM sodium-reduction system, providing 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^TM system allow formulators the ability to reduce sodium by up to 50 percent. 

The SodiumSense^TM system functions in recipes just like salt and offers a 1:1 replacement ratio for most applications, making it easy to use. Further, the new sodium reduction system also can help control microbial activity and when combined with other tools is nearly as effective as salt.

"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^TM 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."

The SodiumSelect^TM system helps manufacturers align with sodium reduction requirements. "In most cases, we can work with a customer to replicate the taste and look of their current product, but cut the sodium in line with reduction goals," Johnson said.

 Visit Cargill's booth (#1721) at IFT, June 26-28, 2012, at the Las Vegas Convention Center, to taste a chicken quesadilla featuring the SodiumSense^TM sodium reduction system. Additional information also is available at Cargill.com/Salt.

*2009 HealthFocus Trend Report

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