FoodManufacturer.co.uk reports this week on the challenges of sugar reformulation, and how the industry can learn from the salt replacement achievements. Key in this story, is the use of seaweed for salt replacement, and the successes of the likes of Eat Balanced pizzas.
The Sugar Replacement Challenge
The report summarises that with the increasing calls for a 20% tax on sugary soft drinks, a recent House of Commons Health Select Committee child obesity report proposes other measures, such as centrally-led reformulation in high-sugar food and drink.
Pressure has grown from the likes of celebrity campaigns from Jamie Oliver (a huge advocate of seaweed we should add!)
Learning from Seaweed for Salt Replacement
The article goes on to discuss the challenges there have been with salt replacement, and the successes also. A key focus is the use of Seaweed & Co.’s seaweed to replace salt, and particularly the use of Seaweed & Co.’s seaweed now by the highly innovative Eat Balanced to replace salt and add nutrition in the bases of their nutritionally balanced pizzas.
Seaweed is a great salt replacer, but, as with all salt replacement options, is not totally analogous with salt. Seaweed & Co.’s Hebridean Ascophyllum Seaweed is extremely easy to incorporate into manufacturing processes to replace salt, and works well in a very wide range of foods and beverages. In the cases where there may be any after taste (which can occur with many salt replacers and sweetners), Seaweed & Co. has developed natural flavour masking options with international partners.
Read more in the article here, and get in touch to find out any further detail.