At this year’s IFT16 show, Elizabeth Crawford from FoodNavigator-USA visited the USDEC booth to find out what opportunities exist for manufacturers when formulating sodium-reduced products to preserve taste, save money on raw materials and increase consumer acceptance. The following are insights from our video discussion on reducing sodium with U.S. permeate.

The Stealthy Approach to Reducing Sodium

With encouragement from the U.S. Food and Drug Administration (FDA), food and beverage manufacturers are looking to new ingredients that mimic the taste and functionality of salt. The FDA advised manufacturers to voluntarily reduce the level of sodium in their products within the next two to 10 years after finding that most Americans consume more than 1.5 times the daily recommended intake.

Some may see this new voluntary guideline as a barrier, but there is definitely an opportunity to ease consumers into a healthier diet without them noticing. By taking a stealthy approach, slowly reducing sodium levels in products over two to 10 years, consumers are less likely to recognize the formulation difference. However, manufacturers still may hesitate in fear of losing good taste, but a reduction in sodium does not have to mean sacrificing flavor.

A Reliable Ingredient for Sodium Reduction

U.S. dairy permeate can reduce sodium 50% to 70% in baked goods, soups and sauces, confections, dry mixes, meats and beverages. Permeate is a coproduct from the production of whey protein concentrate, ultra-filtered milk or milk protein concentrate. Permeate is partially known for its natural saltiness, which is why it is a unique sodium replacer that has been increasing in popularity for new product launches over the last decade.

The compound annual growth rate (CAGR) for permeate new product introductions was 39% from 2010 to 2015, according to Innova Market Insights. North America continues to lead in permeate new product introductions accounting for about 38% of new permeate-containing products tracked globally in 2015. Bakery remains the leading category for permeate, accounting for about 31% of the new permeate product introductions tracked from 2011 to 2015, followed by hot drinks (21%), dairy (13%), confectionery (11%), and ready meals (8%).

Soup only makes up 2%, but the category shows an ongoing increase and promise, according to Innova Market Insights. More companies can benefit from adopting permeate in their soup portfolios, as it brings functional benefits, such as enhanced flavor, and contributes to texture. At IFT16, USDEC featured yogurt barley soup which cuts sodium by 23% from about 530g to 410mg, without impacting flavor, for a savory yet low-sodium option. 

Permeate Provides more than Sodium Reduction

Aside from sodium reduction, permeate also offers functional benefits, like added minerals and the replacement of more expensive ingredients, helping trim production costs. Permeate also can help boost nutritional profiles since it contains calcium, phosphorus and other valuable minerals. It can even reduce levels of other ingredients, such as eggs, sugar, flour, fat and carbohydrates for an overall formulation reduction.

Learn how to formulate permeate into your foods and beverages by visiting www.ThinkUSAdairy.org for formulation tips and to learn more about its functional and nutritional properties.