Reducing salt while maintaining taste is one of the food industry’s biggest challenges
Too much sodium can raise the blood pressure, a major risk factor for heart disease and stroke.
According to the US Food and Drug Administration (FDA), one in three Americans adults has high blood pressure, and that number increases to almost one in two for African American adults. Additionally, one in 10 children has high blood pressure.
On 1 June, FDA moved to cut average salt consumption by a third in an effort to reduce heart attacks and strokes.
The majority of the sodium we consume comes from processed and prepared foods: reducing salt while maintaining taste is one of the food industry’s biggest challenges.
Now, help is at hand, with SoSENSE Miso Powder, an entirely natural flavour enhancer. Delivering 50-100% salt and MSG replacement while enhancing flavour, it represents an all-natural breakthrough in food manufacturing.
Dried and powdered miso, fermented soya bean paste, the product is available in two varieties:
Sosense Miso Powder Aka: a light red-brown powder obtained by freeze drying Aka miso. It is the unique result of a very long ageing process. It has a full body and a strong and complete rounded flavour.
Sosense Miso Powder Shiro: a pale yellow powder obtained by freeze drying Shiro miso. It is obtained via a shorter maturation process that results in a milder, sweeter product, with a potential use across a much wider range of foods.
SoSENSE Miso Powder can be used in almost any food applications containing salt and/or MSG: in breads, ready meals, snacks, soups, sauces, seasonings and coatings, and as a direct salt replacement by caterers and chefs.
SoSENSE Miso Powder is distributed in the USA by Faravelli Inc. Meet the team at IFT Chicago on booth 1051.