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Givaudan’s Salt Curve

Posted: March 3, 2009

Givaudan (Switzerland) has announced the development of building blocks and ingredients for enhanced salt perception in low sodium applications. This salt curve technology reportedly imparts the taste impact of salt over time by delivering an initial mineral “bite” phase, a “body,” or “mouthfeel,” phase, and a characteristic clean, lingering profile phase. Of the announcement, Andreas Haenni, Givaudan’s global head of savory said, “[H]igh levels of salt in foods are no longer acceptable to the consumer, but we also know that great tasting food does not have to be high in salt. Our approach is one of asking what makes food taste great rather than just thinking of salt in isolation.”