Deliver full flavor with less sodium
Reformulating with less salt is no longer optional. As sodium reduction becomes a global priority, food manufacturers must find new ways to reduce sodium while preserving the taste of their products.
But simply cutting sodium often leads to flavor imbalances, exposed bitterness, or flat taste.
That’s where our expertise comes in.
In this white paper, we explore how yeast-based ingredients can help you overcome the technical and sensory challenges of sodium reduction. Whether you're working on snacks, soups, sauces, or seasonings, this guide gives you the tools to build
low-sodium products without compromising on flavor.
Download now to discover smart solutions for great-tasting, reduced-sodium food.
