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Reducing sodium

Excess sodium intake is linked to high blood pressure, a primary risk factor in heart disease and stroke. In many countries, food manufacturers and national health organizations are working together urgently to cut salt levels in packaged and processed foods.

However, reducing salt in food products is a challenge. A lower sodium level doesn't only affect taste: it may also have a negative impact on shelf life and processability. Other issues include texture and water binding.

With over 30 years of experience in producing healthier products, DuPont Nutrion & Health has developed a dedicated ingredient portfolio, which will reduce the sodium content of your products without compromising taste, texture, shelf life or processability.
 
Our dedicated Industry Application team will help you incorporate our ingredients cost-effectively into your products. We will also provide you with regulatory and marketing support to ensure product launch success.