The technical challenge of tasty low-salt cheese

Now bioscience firm Chr Hansen has worked with a PhD student at Denmark's University of Copenhagen, to produce a "breakthrough ingredient"​ called SaltLite, which enables producers to cut sodium by up to 50% while maintaining taste and texture.

PhD student Kastberg Moeller explored the potential of adapting the existing cheese-making technology, by modifying process parameters and extending functionalities of added lactic acid bacteria and coagulant, to improve the flavour and texture of cheddar with a 50% reduced sodium level.

Chr Hansen's enzymes marketing manager Timothy Wallace says: "Commercial attempts to reduce salt in cheese have been largely unsuccessful due to poor product quality. Although consumers desire healthier foods, most are unwilling to trade quality for health.​

"Cheese producers can reduce sodium levels by up to 50% while ensuring exceptional product quality."​

Contact: Chr Hansen​