Frutarom Collaborates With UK Researchers on Salt Flavor Products

Researchers at Northumbria University have announced a £210,000 collaboration project with Frutarom (UK) Ltd. to develop new ingredients and flavor extracts that will help reduce levels of salt in food. The work will focus on using tissue from fish processing as well as other food-grade materials such as seaweed—material that is currently thrown away—to produce new extracts and ingredients. The project, called “Enhancing nutritional benefits of flavor materials with natural functional ingredients from control of production processes,” received an R&D grant from the UK’s Technology Strategy Board, the country’s national innovation agency, in its Nutrition for Life competition, and the goal of the project is to aid salt reduction in food products without compromising flavor, as well as reducing waste by utilizing materials that are usually discarded by the fish processing industry.

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