After verifying the relationship between sodium, excess salt intake and cardiovascular diseases, the World Health Organization recommendations have been aimed to reduce the salt intake.
Many countries already have national plans to reduce the amount of salt in food. In the meat industry the goal is an average reduction of 10%.
By using Artisalt in the meat products the sodium content is reduced without losing the salt functionality of solubilizing the meat proteins.
Therefore meat products texture and palatability are maintained with a salty organoleptic contribution but without any bitter and unpleasant notes provided by other alternatives like potassium salts used directly.
In the formulation, the salt replacements is simple since the meat product conservation and yield will not be affected, we can reduce the salt up to 50% (or even 100%).
Being an ingredient without any E or INS numbers, Artisalt 909/NE allows having a Clean and Clear Label.