Natural solutions for up to 40% sodium reduction
Create food with less salt and more flavour.
There is considerable pressure on food manufacturers to reduce the level of sodium in foods because it has been linked to increased blood pressure, and a greater risk of heart disease and stroke. Sodium is one of the main components of salt which is often used to improve the sensory properties of foods by increasing saltiness and sweetness as well as reducing bitterness.
The World Health Organization recommends that adults consume less than 2000mg of sodium per day which is equivalent to 5g of salt. The World Health Assembly have also agreed on global voluntary targets for the prevention and control of non-communicable diseases, including a 30% relative reduction in the intake of salt by 2025.
Products known to be high in salt, and therefore sodium, include sauces and dressings, cured meat and fish, instant soups, seasonings, ready meals and bread. If you simply reduce the amount of salt in these foods, it has a negative impact because the salt also influences our overall perception of taste, as well as savoury flavours.
Health and nutrition play a central role in our product portfolio. With OHLY® SAV-R-SEL and OHLY® FLAV-R-MAX, you could reduce sodium by up to 40% without compromising on taste and flavour richness in a wide range of applications, such as soups, sauces, snacks, condiments or meat based foods.
Key benefits of our sodium reduction solutions
- Helps with sodium reduction of up to 40% with no flavour loss
- Brings upfront salinity
- Delivers umami and savoury flavour balance
- Masks off-notes from potassium chloride
- Works in combination with traditional salt replacers
- Natural and label-friendly
How yeast extracts can help with sodium reduction?
We offer a range of sodium reduction solutions that fit different product formulation needs. Whether you need to bring upfront salinity with no flavour profile changes, mask off-notes from potassium chloride or elevate existing flavours to reduce the need for sodium, we have the right solution for you.
Discover our sodium reduction products
OHLY® SAV-R-SEL
Baker’s yeast extract with a unique composition of nucleotides, peptides and amino acids. It's perfect for sodium and sugar reduction applications in a wide range of foods.
OHLY® FLAV-R-MAX
High umami impact for effective sodium reduction and flavour modulation.
PROVESTA® 512
High 5'-nucleotide level combined with natural glutamic acid – a powerful combination for savoury flavour and delicious taste. Helps sodium reduction by up to 40%.
What makes Ohly a preferred choice for food applications?
We’re experts in balancing flavour and function. Our expertise comes from our 200-year history of creating high-quality yeast products. So when you need to reduce sodium, sugar or some other ingredient without compromising on taste, you can trust our experience and insight.
We’ve been leaders in yeast production for so long because we’ve always put great emphasis on research and development. From formulating yeast-based ingredients that deliver superior flavour to embracing technology to achieve greater efficiency and better results.
Those results come from having extremely high standards. And it’s testament to our quality that we’re certified by several prominent standards organisations.