Reducing sodium in natural cheeses, processed cheeses, and other dairy products typically presents challenges in maintaining taste and functionality. Potassium salt can contribute to the flavor of cheese and plays an important role in other functional properties, including texture and shelf life, when salt is removed.
Salt for Life® 100 has achieved significant levels of sodium reduction in cheese and dairy products of up to 40% (please reference a sampling of our application successes below).
Salt for Life® 100 has been shown to perform similarly to sodium chloride in key functional areas in cheese applications including texture and shelf life (through acidity control & bacterial growth inhibition).
Salt for Life® 100 often allows for the removal of multiple ingredients from a recipe — thus delivering a cost-neutral or less expensive solution. Furthermore, the incremental cost of using Salt for Life® 100 without removing additional ingredients is only a fraction of a penny per serving.
Professional sensory studies for cheese and dairy products have confirmed that there is no discernible difference in taste when Salt for Life® 100 was substituted for common sodium chloride — even at significant reduction levels.
Using Salt for Life® 100 oftentimes provides the opportunity to remove multiple ingredients from a recipe — thus delivering a simpler and ‘cleaner label’.
In most applications, Salt for Life® 100 can be used as a 1:1 replacement for sodium chloride at up to a 50% replacement, and generally requires no modification to the order of inclusion.
| Item | Category | Industry Benchmark* | Nutek solution | Reduction |
| (mg sodium/100g) | (mg sodium/100g) | |||
| American Processed Cheese |
Pasteurized Processed Cheese |
1358 | 885 | -35% |
| Mozzarella Cheese | Low Moisture Part-Skim | 716 | 427 | -40% |
| Cheddar Cheese | Natural Cheese | 649 | 416 | -36% |
| Spray Dried Cheese Powder |
Cheese Powder | 4500 | 3010 | -33% |
* “Draft Guidance for Industry: Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods.” FDA U.S. Food and Drug Administration IV Appendix, Table 1, June 2016, www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm494732.htm. Updated 11 July 2016.
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