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Speakers: Marjorie Troxel Hellmer President, Cypress Research Associates Dr.

r. Sam Rao Chief Innovation Officer, Nu-Tek Food Science Gary Cain Chairman, Cain Food Industries, Inc. Don Mower President, Nu-Tek Food Science

Agenda:

1.
2. 3. 4. 5.

Market Summary
Consumer Attitudes New Sodium Reduction Technologies New Application Success Stories Evaluating Sodium Reduction Options

6.

Questions & Answers


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Growing health concerns

Increase in media coverage


Medical studies and responses

Increase in sodium-reduction initiatives

Looming government regulations


Increased pressure on food manufacturers to reduce sodium

Increased consumer concern over sodium reduction

Mintel reported an increase in reading labels for


sodium content International Food Information Council Foundation reported on consumer strategies to avoid sodium To learn more, Sosland engaged Cypress Research

Multiple Options for Sodium Substitution

Potassium Chloride-based
Autolyzed Yeast Extracts (AYE) and derivatives Hydrolyzed Vegetable Proteins (HVP) and derivatives Flavors Natural and Artificial Combination of the above

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Design of the Ingredient Eliminate bitterness All-natural Allergen-free

1:1 replacement of salt

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Structure and Evolution Nu-Tek Salt Advanced Formula Potassium Chloride

TASTES like regular salt

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Uniqueness of Nu-Tek Salt Advanced Formula Potassium Chloride


Potassium Chloride Sodium Chloride Standard/Traditional Nu-Tek Salt Advanced Formula Potassium Chloride

Mag: 1000

The Nu-Tek Salt Advanced Formula Potassium Chloride single crystal has specific microscopic morphology.

Increased surface area = greater salt-like INTENSITY

Single crystal = minimizes bitterness


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University Partnerships Meat and Poultry University of Wisconsin Madison and River Falls Campus

University of Nebraska-Lincoln
Cheese and Dairy University of Wisconsin-Madison University of Minnesota South Dakota State University
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University Partnerships Contd Bakery and Snacks University of Nebraska-Lincoln American Institute of Baking

Health and Wellness related to Sodium


Advisory from Harvard University Faculty Member

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Examples from:

Bakery and Snack


Meat and Poultry Cheese and Dairy

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Bakery and Snack Gary Cain Cain Food Industries


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About Cain Foods

40 years in baking business


Main supplier of technical raw materials for wholesale baking business

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Functionality Functions Like Salt No rheological changes No changes in mix times or proof times

No additional flavors needed

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Functionality Functions Like Salt 1:1 replacement No difference in crumb structure, texture or softness

No variance in production

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Successful Application Tests Laminated Dough, Danish and Croissants Hamburger and Hot Dog Buns

Proofs a little bit faster

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Successful Application Tests Flatbreads Tortillas

Biscuits
English Muffin

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Shelf Life No difference in molding, setup or stability Flavor No flavor difference up to 50% No off-flavors or bitterness No added expense of maskers or flavoring agents

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Meat and Poultry Gary Uram Meat and Poultry Product Developer

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Storage and Handling Easy to Use


Stores and pours like salt Replaces salt 1:1

Same order of addition in blending and marinade


preparation Similar solubility in marinades and brines

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Functionality Functions Like Salt


Comparable protein extraction and bind Excellent muscle penetration Same shelf-life stability Comparable yields and moisture retention

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Reduced-Sodium Hot Dog Formulas


Ingredient Beef trim 90% lean Pork trim 50% lean Water/Ice Hot Dog Seasoning Blend Salt Nu-Tek salt 15000 Cure salt Total lbs Full Salt lbs. 55 45 26 6.88 2.5 0 0.25 135.63 50% Replacement lbs. 55 45 26 6.88 1.25 1.25 0.25 135.63
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Food Safety Validation University of Nebraska Listeria Monocytogenes Test

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Success in lowering sodium up to 50% Marinated and Injected Whole Muscle


Whole muscle ham

Raw and fully cooked bacon


Corned beef Seasoned pork tenderloins Center of plate entre and sauce Rotisserie and boneless chicken
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Success in Lowering Sodium Up to 50%


Deli meats Dry sausage Sliced sandwich meats Ground and formed Pork sausage Chicken nuggets & patties Comminuted cured Hot dogs Smoked sausage
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Consumer Test Results Key Attributes: Products Tested Pepperoni Sliced Deli Meats Saltiness ND ND OffFlavor ND ND Overall Meat Acceptability Flavor ND ND ND E

Hot Dogs
Marinated Chicken Breasts

ND
ND

ND
ND

ND
ND

E
ND

ND = No Significant Difference E = Significantly Different/Enhanced by Nu-Tek Salt Advanced Formula Potassium Chloride

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Texture No Difference Consumer Testing Detail: Hot dogs

No difference in first bite, rubbery and overall texture


Sliced deli ham No difference in dry/moist texture, soft/firm texture and overall texture
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Flavor No Difference

Consumer Testing - Detail:


Marinated chicken breasts No difference in chicken flavor, saltiness, salt intensity, off-flavor, aftertaste and overall flavor acceptability Natural casing wieners

No difference in smoke flavor, saltiness, off-flavor and


overall flavor acceptability
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Customer Validation In Market Performance - Examples: Hot dogs - Retail Deli meats - Retail

Dry sausage - Retail


Bacon - Retail Corned beef - Retail

Seasoned pork loins - Retail


Chicken patties and nuggets School Lunch/Foodservice
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Cheese and Dairy Dustin Grossbier Nu-Tek Food Science


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Functions Like Salt: Similar shelf life Good cheese aging characteristics

Facilitates whey removal


Controls acid production

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Example Successes in Cheeses:


Natural Style Cheeses Cheddar Mozzarella Cottage Processed Cheeses American block

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Key Attributes
Products Tested Saltiness OffFlavor Overall Texture Acceptability

Cheddar American-Style Processed Cottage


ND = No Significant Difference SL= Slight Difference

ND
ND

ND
ND

ND
ND

ND
SL

ND

ND

ND

ND

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No Difference in Texture Consumer Testing Detail: Cheddar No difference in texture Cottage No difference in texture

American
Slightly softer texture but favored by panel
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No Difference in Flavor Consumer Testing Detail: Cheddar No difference in salt flavor, cheddar flavor, total off-flavor

American
No difference in cheese flavor, saltiness, off-flavor and overall flavor acceptability

Cottage
No difference in cheese flavor, saltiness, off-flavor and 41 overall flavor acceptability

Cheddar Cheese Sensory


Lacks Salt Cheese Flavor Flavor Total Off- (Percent of Acceptability Flavor**** Responses) ****

Treatment

Sodium Potassium (%) (%)

Control
Potassium Chloride 33% less added Sodium Chloride* Nu-Tek 33% Blend** Nu-Tek 50% Blend***

0.54
0.02

0.08
0.99

2.6
7.5

17%
50%

4.7
2.3

0.51
0.45 0.38

0.08
0.35 0.39

4.0
3.3 3.3

35%
22% 22%

3.9
4.3 4.2

* Resulted in significantly higher moistures ** Contains 33% Nu-Tek Potassium Chloride and 67% Sodium Chloride *** Contains 50% Nu-Tek Potassium Chloride and 50% Sodium Chloride ****Attributes rated on a 0-7 scale N=14

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Commercial Executions Powdered cheese Processed cheese

Cheddar-style cheese
And more

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Taking on the Sodium-reduction Maze

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Lots of Options to Explore

Over 35 Companies

Multiple Solutions

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Defining the True Cost

Hidden Costs

Visible Cost
Cost Per Pound

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Guide For Consideration Does it Have the Taste of Salt?


If not, more costly: Formulation time Use of costly ingredients Need for continual reformulation

Does it Function Like Salt?

If not, more complications related to: Shelf life Texture Food safety
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One-to-One Replacement for Salt? Broad Range of Application? Consistent Results?

Consistent results from benchtop to manufacturing

Savings: Reformulations/Testing/Trials Logistics

Application to application Run to run


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One-Step Solution?

35% to 50% reductions can give you a one and done solution

Need for Flavor Maskers or Enhancers?

Savings Reformulations/Testing/Trials Logistics

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50% Salt Replacement Example of Hidden Cost:


Product Product #1 Cost Per Pound KCl @ .72/lb NaCl @ .10/lb Pre-blended to 50/50 blend Nu-Tek Salt Advanced Formula Potassium Chloride @ 1.19/lb NaCl @ .10/lb Cost Per Ingredient .41/lb True Ingredient Application Cost (2% Inclusion) .0082/lb + .01* =.0182/lb

Product #2
Nu-Tek Salt Advanced Formula Potassium Chloride

.59/lb

.0118/lb +

.01*

=.0218/lb

.65/lb

.0130/lb +

.00

=.0130/lb

* Will require masking and/or flavoring agents (Cost basis: $2.00/lb. Inclusion rate: .5%) 51

Taste Like Salt


Function of Salt

One-to-One Replacement

One-Step Solution
Material Cost Per Pound Visible Cost

Single Solution Flavors and Consistent Maskers Results Hidden Cost True Cost Value (Taste/Functionality/Cost)

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dmower@nu-teksalt.com

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What is Cooking at Nu-Tek Food Science for Salt Substitutes?


A single crystal of potassium chloride with sodium chloride

Crystal can withstand high-temp and high-pressure


processes Work in progress (ready for 2013 IFT)

EDX of a New Product