Rebuilding salt’s impact means restoring flavour, balance, and satisfaction – without compromise. For R&D teams, it’s not just about reducing salt; it’s about rebuilding the sensory experience. And doing it in a way that consumers love? That’s where challenges become opportunities. Tastesense™ Salt is our science-led solution that rebuilds the full sensory experience of salt, including upfront impact, body, and lingering taste. Without adding sodium while preserving bold flavour across diverse applications like sauces, soups, and prepared meals. Let’s rethink salt. Together. ➡️ https://lnkd.in/eC__EzzS #SodiumReduction #SauceInnovation #SustainableNutrition
The claim about rebuilding "body" is the most intriguing part to me. Since salt often plays a functional role in modifying water activity and texture (especially in processed meats or bakery), does Tastesense™ also replicate those functional properties, or is it strictly mimicking the sensory mouthfeel perception?