Sodium chloride (NaCl) is a vital nutritional ingredient; however excess consumption may generate serious health problems. In many countries, Health authorities recommended that the average daily consumption be reduced by at least 30%.

SPRINGER^® yeast extracts can replace up to 30% of salt in traditional food recipes like soups, sauces and dressings without significant change of the flavour profile.

Bio Springer's Food Application Laboratory can help you formulate low salt recipes.

Synergy effect between salt and SPRINGER® yeast extract, which enhances the salty perception of foods;

SPRINGER® yeast extracts also reinforce the flavour intensity of food; as a result there is less need for salt.