Sodium reduction: how yeast extract supports 'better-for-you' snack formulations

With changing regulations and shifting attitudes towards sodium intake, manufacturers face increased pressure to reduce salt content in recipes. Sodium reduction solutions offer an innovative approach, allowing brands to maintain bold flavours while significantly cutting back on salt. These solutions help meet health guidelines without compromising taste or product quality.

How can manufacturers use sodium reduction solutions in snack formulations?

As a result of evolving consumer preferences and regulatory environment brands now look to meet these needs by exploring sodium reduction solutions for their snack formulations. These solutions are easily incorporated into various applications (from coatings to glazings, seasonings and sauces). They play a crucial role in maintaining taste and flavour in low-sodium applications. Simply lowering sodium in an existing recipe can drastically change the overall taste perception, and that can have a negative impact on the consumer experience. With this in mind, manufacturers can use sodium reduction solutions rather than just removing salt in order to maintain their product’s flavour profile, whilst appealing to a more health-conscious consumer market with low-sodium snacks. 

Why is sodium reduction important?

Sodium reduction in food is a public health priority, with organisations such as the World Health Organisation (WHO) recommending that adults limit sodium intake to less than 2000mg a day which is equivalent to less than 5 grams of salt. More health-conscious consumers have begun to try to reduce their salt intake by seeking low-sodium products or alternatives to their favourite foods. 

With increasing pressure placed upon healthcare services across the globe, multiple governments have been motivated to introduce regulations to encourage manufacturers to reduce the amount of sodium in their products. Reducing the sodium content in recipes allows manufacturers to adapt to changing regulatory standards and meet alternative labelling requirements. With reduced sodium recipes, manufacturers can produce “better for you” products without compromising on flavour. 

Sodium reduction solutions for 'better-for-you' snacking

There are several sodium reduction solutions that can be used to maintain taste in low-sodium products. Yeast extracts, in particular, are versatile tools for sodium reduction: 

Yeast extracts

Yeast extracts are known in the food industry for the role they can play in the creation of reduced sodium products without sacrificing taste. For example, OHLY^® SAV-R-SEL can contribute to sodium reduction of up to 40%, making it an ideal solution for manufacturers looking to create healthier, better-for-you snacks. Yeast extracts like OHLY^® FLAV-R-MAX and PROVESTA^® 512 Torula Yeast Extract can help maintain palatability and modulate the flavour to deliver rich, savoury flavours even with reduced salt. By using yeast extracts, manufacturers can reduce the overall sodium content of their products while maintaining a satisfying, savoury taste. Yeast extracts can also mask lingering off-notes of sodium chloride replacements such as potassium chloride.

Sodium reduction solutions with OHLY

Ohly’s sodium reduction solutions are the product of extensive research and experience in flavour modulation. Developing natural products to the highest standard, our taste improvement solutions are a reliable way to deliver a rich umami impact which takes food to another level. With continuous reinvestment into our research, we keep creating innovative flavour solutions that allow our clients to create versatile products that appeal to the growing health-conscious market. 

Keen to discover how our sodium reduction solutions can enhance your products? Request a sample today or get in touch to speak to our team.