Reduced sodium salt project

With the support of Innovate UK funding, we are developing a highly innovative salt reduction ingredient in collaboration with the University of Nottingham’s Food Science department.  Our ingredient will maintain the salty taste and perception for consumers, whilst reducing the overall content of sodium in the food product. The project concept originated from a PhD project undertaken at the University. SPG Innovation has invested money, resource and technical know-how into this project to take it from a lab concept to physical samples which have been successfully demonstrated to reduce sodium intake during taste trials. Our most recent project, supported by Innovate UK, seeks to overcome technical challenges to scale the manufacturing of the product from Kg samples to tonnes, and determine the use of the product over a range of food applications.