The New Jersey-based Chromocell will screen libraries of ingredients to detect those that provide similar or equally pleasing tastes to salt.
Nestlé hopes the three-year research – which will use the US firm’s proprietary Chromovert technology – will enable researchers to screen a wide selection of compounds, leading to the discovery of new flavours.
“These could, in future, help Nestlé to reduce the amount of salt used in its products while preserving the tastes consumers are used to,” according to a statement from the firm.
Preserving taste
Nestlé is investing £9.28M ($15M) in the research as part of a drive to improve the nutritional profile of its products while preserving their taste.
Sean Westcott, research and development manager for Nestlé’s Food Strategic Business Unit, said: “Our collaboration with Chromocell is about finding ways to recreate the tastes consumers expect from culinary dishes, but with reduced salt.”
Over the past decade, Nestlé had removed more than 12,000t of salt from its food products globally, he claimed.
“We are ultimately aiming to offer consumers more low-salt options for making tasty and pleasurable everyday meals for themselves and their families.”
Therapeutic
Chromocell Corporation develops new food and drink ingredients and ingredients for therapeutic purposes.
Christian Kopfli, ceo Chromocell, said: “We aim to improve consumer products using breakthrough science and our leading Chromovert technology.”
Meanwhile, FoodManufacture.co.uk reported that salt reduction will remain a priority for the Public Health Responsibility Deal (PHRD), according to Dr Susan Jebb, chair of the PHRD's Food Network.
But there are still no signs of tougher salt reduction targets in processed foods beyond those originally set by the Food Standards Agency for this year.
Sodium, found in salt, controls the amount of water in the body, maintaining the normal pH of blood, transmitting nerve signals and helping muscular contraction. But too much salt can endanger health.
In July, Leatherhead Food Research and the Food and Drink Federation said that actions to reduce salt in food was reaching a natural limit.
