Market Background:

Currently, the global per capita daily salt intake is 10.8 grams, which exceeds twice the limit of 5 grams per day recommended by the World Health Organization (WHO); While Chinese residents, the average daily salt intake in family cooking alone is 9.3g 1. Excessive salt intake is considered to be closely related to obesity and various chronic diseases, which makes "Salt reduction" a public health issue at the national level.

Hot Topics:

In the food system, salt not only provides salty taste, but also plays a key role in balancing the overall flavor, maintaining texture, food safety and shelf life, improving taste and overall palatability. Direct reduction of salt often brings chain reactions such as weak flavor, increased bitterness, decreased texture and even shortened shelf life. Therefore, salt reduction is not only a technical problem, but also a sensory transformation. To effectively deal with this challenge, we must start with the overall "sensory system" to rebuild the flavor balance and realize the overall improvement of taste satisfaction.

Solution:

As a yeast extract expert under lesford group, si BINGER has been focusing on the role of fermentation technology in flavor construction for a long time. Facing the industry dilemma of "reducing salt without reducing taste", they put forward a set of systematic solutions-starting from food sensory science, taking "yeast-based ingredients reducing salt formula toolbox" as the core, at the same time of reducing salt, reshaping flavor experience, improving preservation and texture, thus helping enterprises to achieve a balance between health and delicious food.

Meeting agenda:

To help food manufacturers deeply understand the scientific principles and practical methods of salt reduction, Mr. Yu Yaqiang, new and business development manager of Si BINGER and Ms. Wang Jie, application center manager of Si square shaped will be held at 14:00-15 on October 30: 00 guest Jung's online class to share "challenges and applications of salt reduction". At that time, the two experts will comprehensively analyze China's salt reduction policy and market dynamics, analyze the flavor and texture challenges in salt reduction; At the same time, combine food sensory science to deeply discuss the salty taste perception and flavor reconstruction mechanism, taking sauce, soy sauce pickles, soup, etc. as examples, the technical ideas and application results of siBINGER in salt reduction practice are displayed in multiple dimensions.

Sign up now and discuss the salt reduction strategy based on fermentation technology with Si BINGER zero distance to create a delicious recipe! After the meeting, we will also download the white paper "dealing with salty challenges in the process of reducing salt" to facilitate you to resume the class content and convert it into a landing formula.