Industry News

Salt reduction in breads

Salt reduction in breads

There is a clear opportunity within the food industry to address this flavour loss as the salt content of bread is reduced. To accomplish this, ITS has developed a range of natural flavour systems that effectively replenish the perceived loss in flavour as a result of reducing salt level.

The ‘EnhancR’ range of flavour systems offer a range of profiles including ‘Crusty’, ‘Toasty’, ‘Savoury’, ‘Creamy’ and subtle ‘Sour’ notes.

  • EnhancR-CR: A system that provides full and rounded characteristic ‘bread’ and ‘crusty’ notes to the product, enhancing the inherent flavour of the bread.
    • EnhancR-TY: A flavour system that delivers additional ‘Toasted’, ‘Roasted’ and ‘Nutty’ characters on top of the base bread flavour profile.
    • EnhancR-SY: Savoury notes built onto the basic bread flavour which delivers a more Umami style profile.
    • EnhancR-ON: A flavour system that provides subtle sour characteristic of overnight fermented artisanal type of bread which deliver acidic and bitter notes.
    • EnhancR-CY: A slightly sweet, creamy profile which fits well with more buttery products such as scones and croissants.
  • We offer a wide range of solutions for all of your baking needs. Contact us today to see how we can help you put the flavour back into your baked goods.