The formulas for two seafood products (salmon pâté and smoked salmon) with reduced salt levels have been developed. The new formulas reduce salt levels by at least 25 %, without losing quality of taste or compromising food safety.
For the salmon pâté, a product called Saltwell® (a sea salt crystal with naturally reduced sodium) replaces some of the sodium chloride in the formulation of the product. Saltwell is natural salt which is a combination of chemically bonded sodium chloride and potassium chloride.
For the smoked salmon, pure potassium chloride replaces some of the sodium chloride in the formulation. High pressure processing has also been applied to increase food safety and to improve the texture of the product.
This new knowledge can be adapted to suit other food products.
Addressing target audiences and expressing needs
- Expanding to more markets /finding new customers
We want to share our knowledge with (sea)food producers and to make them aware of the possibilities to reduce sodium levels in their products, which would be beneficial for public health. Different food producers (not only those dealing with seafoods), who could also use/adapt this knowledge to other processed food products.
- Other Actors who can help us fulfil our market potential
R&D, Technology and Innovation aspects
Results have been published and data is available in open access.
A potential area for further development would be applying this formula to other seafood and food products. Further studies would be needed to verify these additional applications, including analysis of safety and sensory properties.
