In the Webinar "Putting salt on hold. Naturally" you will learn how to:
· Reduce sodium by up to 40%, while maintaining food safety and shelf life.
· Build a savoury and salty flavour profile, while cutting back on salt levels.
· Cut back on salt while still meeting consumer demand for friendly labels.
In addition, Purac will showcase its award-winning, multifunctional, fermentation-based solutions, allowing food producers to reduce sodium without compromising the original product quality. Offering salty taste and improved texture while maintaining food safety and shelf life.

This free webinar will be presented by Cindy Beeren, Head of Sensory, Consumer and Market Research, Leatherhead Food Research and Simone Bouman, Business Development Manager at Purac.

Ready to put salt on hold?
On a daily basis the world's population is faced with reports of health problems in which subjects such as increasing levels of obesity and heart disease are far too common. As a result consumers worldwide are looking more towards food processors to provide healthy food solutions.

One of the challenges in reducing sodium content in both meat and poultry products is that salt plays a key functional role in yield, flavor and shelf life. Simply cutting back on sodium chloride will have a detrimental effect to quality, while sodium reducing alternatives, such as potassium chloride, often result in bitter off flavors.


PURASAL®
PURASAL® potassium lactate improves the quality of sodium reduced products while extending shelf life. Purac offers a range of potassium lactate products that can be used in sodium reduced products without negatively affecting flavor.


PuraQ® Arome NA4: Nature's best solution for sodium reduction
The PuraQ Arome portfolio is based on ferments that can be labeled as natural flavorings. PuraQ Arome NA4, Purac's two time award-winning natural flavoring for sodium reduction, is specifically developed to add a savory and salty taste to meat and poultry products, allowing producers to maintain flavors while cutting back on salt levels. PuraQ Arome NA4 allows for sodium reduction up to 40% while maintaining high quality.

PuraQ Arome NA4 can be used in a broad variety of food products, including meat, poultry, deli-salads, bakery, dips, spreads, dressings, and (cooking) sauces.