Company Case Study | Retaining essential flavour properties and replicating salty impact, body, and linger when reducing sodium in processed foods

Kerry’s proprietary in-house capabilities allow it to design multidimensional, taste ingredients from natural botanical extracts, peptides, and ferments (yeast and non-yeast based), as well as various co-products from valorization streams.

Learn how Kerry’s flavor creation team and application experts use strong fundamental science that links taste receptors with proprietary product chemistry, salt morphology, proteolysis and fermentation to solve challenging sodium reduction formulations, resulting in more sustainable nutritious products that do not compromise on taste.

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