Nestlé and Chromocell extend effort to reduce salt in foods
Posted: 30 June 2016 | | No comments yet
The extension of this collaboration with Chromocell falls in line with Nestlé’s commitment to develop nutritious foods with less salt…
The extension of the collaboration falls in line with Nestlé’s commitment to develop nutritious foods with less salt. Since 2013, Nestlé have accelerated salt reduction across all our savoury foods to help consumers achieve the 5 g of salt per day target recommended by the World Health Organization (WHO) and other international and national authorities. By the end of 2015, when Nestlé assessed its renovated foods using the Nestlé NF criteria for sodium, the company achieved an overall sodium reduction of 880 tonnes, or 8% towards its objective of a 10% reduction. This extended collaboration will help Nestlé achieve this goal.
Identifying natural compounds with the taste of salt
Nestlé will continue to provide funding to Chromocell to utilise its proprietary Chromovert Technology, to identify natural compounds that provide similar or equally pleasing tastes to salt. The continued collaboration builds on the successful identification of numerous compounds that enable sodium reduction. As these compounds move through development towards product launch, the two companies will focus on finding additional natural compounds that enable further sodium reduction across a broad range of products.
Commenting on the extended collaboration, Sean Westcott, Head of Nestlé’s R&D centre in Solon, Ohio, said: “We are pleased to extend our partnership with Chromocell as part of our continued commitment to reducing the sodium in our food and beverages, to provide healthier choices while retaining the same great taste.”
Chromocell Chief Executive Officer, Christian Kopfli, added, “We are thrilled to support Nestlé’s continued efforts to reduce sodium and promote public health. The longstanding partnership has produced tangible results and we look forward to providing additional solutions to our partner.”