Sodium chloride is the most important ingredient in the meat industry; particularly in the form of nitrite curing salt. It is impossible to imagine products without it, due to the flavour enhancing properties, the preservative effect and the colour forming component.
However, the sodium-rich diet of the present society and the resulting health risks, such as high blood pressure, osteoporosis or kidney diseases are a hot topic. Against this background, the food industry is challenged to identify possibilities of sodium reduction, primarily in the form of sodium chloride, because the main sources of sodium are processed foods like sausage products.
Delicious and healthy: The company Meat Cracks Technologie GmbH has developed innovative solutions for a safe and simple reduction of sodium in meat products. With the use of mineral salts and by using the synergies of seasoning components and their enhancing effect on the salty flavour, a reduction of the sodium content by 25 % can be achieved.
Exhibitor: Meat Cracks Technologie GmbH