Susan Larson, the U.S. Dairy Export Council’s Dairy Detective columnist, explained in a recent article how U.S. permeate is a cost effective solution to reducing sodium in certain foods applications. Specifically, it doesn’t sacrifice the salty taste that is often desired by the consumer palate.

The push to eliminate a large portion of sodium from formulations started when a recommendation from the 2015-2020 Dietary Guidelines for Americans stated consumers should reduce their sodium consumption to less than 2,300 milligrams per day.¹ The commonality of sodium-related diseases, such as high blood pressure, is rising and putting the aging population at risk, leading to the inclusion of this guideline.

Now that consumers are aware of the suggested change to their diets, food and beverage manufacturers need a reliable alternative that doesn’t significantly alter the finished product. U.S. permeate can replace salt in baked goods, soups and sauces, confectionery, dry mixes and beverages, while maintaining the salty flavor and adding recognizable dairy nutrients.

As a rule of thumb, 10-11 grams of permeate is needed to replace about one gram of salt, and overall, it can reduce sodium in formulations by up to 75%. For examples of products with permeate, check out the August Dairy Detective for a variety of USDEC originals, like a protein pretzel and BBQ sauce that uses permeate to reduce sodium by 60 to 70% while still tasting great.

For technical information of the functional properties of permeate, download the Dairy Detective column, published in the August 2016 issue of Dairy Foods magazine. Once manufacturers transition to permeate, they can confidently reduce sodium without reducing the taste.