Watch our webinar on sodium reduction!
As sodium over-consumption becomes a real issue for consumers who realize the impact on health, it becomes mandatory to think about reformulating products without altering this appreciated salty taste. But how can this be done?
Our expert Andrew Vasina, North America Culinary Center Manager, joined forces with Bénédicte Petton, EMEA Marketing Director and CSR Responsible, to host an exclusive 30-minute session on sodium reduction.
They discussed the health impact on sodium, measures taken everywhere in the world, consumer demands, and how our yeast-based solutions can help food manufacturers adapt to reducing salt while preserving or improving taste & texture.
Key takeaways from the webinar:
- A clear understanding of the current sodium reduction landscape and its impact on the food industry
- Solutions to taste-related challenges in low-sodium formulation
- The many benefits of yeast-based ingredient
- Case studies demonstrating successful sodium-reduction in different applications
FILL IN THE FORM TO WATCH THE REPLAY
Part 1: Exploring the sodium reduction landscape
To kick off the webinar, Bénédicte Petton, our EMEA Marketing Director, explores the fast-evolving sodium reduction landscape.
From growing consumer demand for healthier food to global health objectives set by the WHO, sodium is under increasing scrutiny. Many countries have already implemented strong measures—ranging from reformulation targets to front-of-pack labels—with real impact on consumer choices.
Rather than a constraint, Bénédicte highlights how this shift represents a true opportunity for innovation. Want to know how? Discover it in the webinar.
Part 2: Reformulation challenges and Biospringer’s yeast-based solutions
Next, Andrew Vasina, North America Culinary Center Manager, dives into the specific challenges of developing low-sodium products that still meet consumer expectations.
Sodium plays a key role in flavor enhancement, preservation, and overall product appeal. Reducing it often leads to taste imbalances, off-notes, or a perceived loss of quality. Andrew explores the pros and cons of the main sodium reduction approaches available on the market, and what it really takes to maintain taste in a clean-label context.
That’s where Biospringer’s yeast-based solutions come in. From soups to snack seasonings and even chicken breast, Andrew presents real-world case studies showing how our ingredients help restore balance, boost umami, and support successful reformulation, all without compromising on flavor and consumer satisfaction.
