Reduce Sodium Without Compromising Flavor
Reducing sodium should not mean compromising flavor. Kefiplant helps food and beverage manufacturers reduce sodium while enhancing savory depth, umami, roundness and overall flavor.
The Challenge of Reducing Sodium.
Reducing sodium affects more than saltiness. Salt plays an important role in flavor intensity, savory character and overall taste balance. As sodium levels are reduced, products can lose depth, roundness and flavor impact. Successful sodium reduction means lowering sodium while maintaining a rich, balanced and satisfying flavor profile.
Maintaining flavor intensity
Maintain flavor impact as sodium levels are reduced.
Preserving savory depth
Maintain savory character, umami and roundness in reduced-sodium formulations.
Maintaining taste balance
Keep acidity, bitterness and other flavor notes in balance as sodium is reduced.
Supporting clean-label goals
Reduce sodium with recognizable, plant-based ingredients.
Reduce Sodium. Build More Flavor.
Fermented Celery and Fermented Garlic bring savory depth, umami and roundness to reduced-sodium formulations while enhancing the flavors already present in the product.
Support sodium reduction up to 60%
Enhance savory depth and umami
Enhance existing flavors
Support clean-label formulations
Applications.
Our fermented botanicals support sodium reduction across savory food and beverage applications.
And many other food and beverage applications.
Working on a sodium reduction formulation?
Our team can help you evaluate Fermented Celery and Fermented Garlic in your formulation. Request samples to start testing.
Request Samples