- Most of us are consuming roughly twice the 5g daily salt intake recommended by WHO, but 77% of respondents in Knorr’s research said they want to explore new ways to add flavour to food.
- The new zero salt stock cubes by Knorr (veggie, chicken and beef) form part of Unilever’s Future Foods commitments.
- It’s been a complicated process for the food researchers at Hive, our global R&D centre. As well as strengthening the flavours, salt actually holds the structure of a stock cube in place. Our researchers had to create a new method to combat this.
- The product is already on shelves in the UK, but will roll out globally.
- There are thought to be at least five basic qualities of taste: sweet, sour, salty, bitter and umami. Knorr’s new range is known to touch these five senses, through its unique blend of herbs and spices.
“As one of the largest food manufacturers in the world, we feel we have both the responsibility and the opportunity to help make the transition to low-salt cooking easier,” says Robbert de Vreede, EVP, Global Foods.
Unilever has pledged to ensure that 85% of our global foods portfolio will support consumers in reducing their salt intake to no more than 5g per day by 2022. We have also committed to doubling the number of products delivering positive nutrition globally by 2025. This new innovation is an important step towards these goals.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52