Noget så eksotisk som kamelløbe kan være en del af løsningen, hvis mejerierne vil sænke indholdet af salt i gule oste som fx Danbo og Samsø. Det fremgår af et forskningsprojekt med titlen ’Et gran salt’ ved Institut for Fødevarer på Aarhus Universitet, som netop er afsluttet, skriver mejeri.dk.
Projektet blev sat i gang i 2012 på baggrund af et ønske fra danske mejerier om at kunne reducere indholdet af salt i først og fremmest de gule oste – vel at mærke uden at det måtte gå ud over ostens smag og tekstur. Det er nemlig ikke helt så let, som det umiddelbart lyder.
Valio’s nutrition agreement helps consumers to reduce their use of sugar and salt, and makes it easier to make low-salt choices or recipes. From 2015 – 2020, Valio will double the number of snack products it makes that are unflavoured, sugar-free, and with 20 – 50% less sugar than before. The goal for reducing salt content is to sell seven million kilos of Valio ValSa® reduced-salt products annually by 2020. Valio will also provide details of the amount of salt in all Valio recipes by 2020.
Valio’s low-salt product range, cheeses and spreads with Valio ValSa®, was launched in 2016, and by the end of 2017 almost four million kilograms of these products were sold. The goal is to bring the annual sale of Valio ValSa® products up to seven million kilos by 2020.
With the new milk salt innovation from Valio, Valio ValSa®, the salt content of foods can be significantly reduced without compromising on taste.
“It would be easy to reduce salt in products if we did not have to worry about the taste. But consumers want healthy products which also taste great. Milk is an endless source of innovations. For years, we have been conducting product development with milk salt, and now we are introducing a unique solution to reducing salt,” says Tuomas Salusjärvi, who is responsible for product development and product groups at Valio as Executive Vice President.
With Valio ValSa® milk salt, it is possible to replace some of the ordinary table salt which is used in the manufacturing of foods and which contains a large amount of sodium, and the salt level of products is therefore significantly reduced – without compromising on taste.