Meeting the sodium reduction needs for bakery, meat, poultry and dairy applications. Dr Yan Huang, Senior Scientist, Innophos

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1 Meeting the sodium reduction needs for bakery, meat, poultry and dairy applications Dr Yan Huang, Senior Scientist, Innophos

2 Phosphate Innovations to Overcome Functionality Challenges in Low Sodium Foods Presented by Yan Huang, PhD, Innophos, Inc Innophos, Inc. All rights reserved 2.11

3 Agenda Innophos introduction Reducing sodium in processed foods - technical challenges and alternative ingredient approach Reducing sodium in processed meat - case study Reducing sodium in process cheese - case study Lowering sodium in chemically leavened bakery goods case study Summary

4 Overview of Innophos Over 100 years of phosphate experience with a rich history stemming from Victor Chemical, Stauffer Chemical, Rhône-Poulenc, Albright & Wilson and Rhodia North American phosphate business of Rhodia sold to Bain Capital in August 2004; and IPO on November 2, 2006 (NASDAQ IPHS) Leader in the full range of phosphate products with 7 production sites in the US, Canada and Mexico Approximately $667 MUSD sales and 1100 employees in 2009

5 Consumers Are Concerned About Sodium Question: Which of the following information, if any, do you use on the Nutrition Facts panel? Check all that apply. Source: 2010 (n = 698), 2009 (n = 763) IFIC Food & Health Surveys

6 Processed Foods are Major Sodium Contributor

7 Proportional Sodium Contribution of Major Food Groups to Annual UK Purchases* *Muruchu C.N., 2010, Am J Clin Nutr

8 Reducing Sodium While Maintaining Functionality with Ingredient Innovations The difficulty of reducing sodium without losing desirable physical properties is very product specific Can NaCl functionality be partially replaced by other ingredients? Advances in ingredient technology have made it possible to replace some salt used Other than NaCl, what are the other ingredients contributing significantly to overall sodium in the products? Alternatives to other (non-salt) sodium containing food ingredients do exit

9 Sodium Contribution in Meats SODIUM CHLORIDE (79 %) Sodium Phosphate Sodium Lactate Sodium Diacetate Sodium Nitrite Monosodium Glutamate Sodium Benzoate Sodium Ascorbate Sodium Propionate Hydrolyzed Vegetable Proteins Sodium Bicarbonate Smith, 2008

10 Approaches to Reduce Sodium in Processed Meats Maximizing the functionality of non-chloride salts (such as phosphates) to lower the level of sodium chloride usage Replacing all or part of the NaCl with other chloride salts Other new processing techniques and process modification

11 Use of Phosphates Can Lower the Level of NaCl Needed in Processed Meats Adapted from Madril and Sofos (1985a). Net Na + : 1.25% and STPP, 559mg/100g vs. 2.5% NaCl at 983mg/100g 43% reduction

12 Additional Sodium Reduction Can Be Achieved by Low Sodium Phosphates Curavis So-Lo 93 E450 Features Low sodium content (93% less sodium) Fast and complete solubility Benefits 10-30% sodium reduction in the finished product 1 to 1 replacement for STPP Applications Multi-purpose use across all meat applications

13 Further Sodium Reduction Can Be Achieved by Low Sodium Phosphates Nutritional Comparison Deli Ham STPP 15% Na Reduction Curavis So-Lo 93

14 Approaches to Reduce Sodium in Process Cheese Products Sources of sodium in process cheese* Mark E. Johnson et al. 2009

15 Approaches to Reduce Sodium in Process Cheese Products Incorporating reduced- or non-sodium based emulsifying salts Selecting low sodium natural cheese/other protein sources with less sodium Safety of process cheese: PC falls into low-acid canned foods category, anaerobic spore-forming microorganisms are the major concern. Multiple hurdle technology is a good option

16 Sodium Reduction Can Be Achieved by Low Sodium Emulsifying Salts Textur-Melt LS 50 E 339, 340 Features 50% less sodium Excellent emulsifying properties Good flavor profile Benefits 15-35% sodium reduction in the finished product 1 to 1 replacement for traditional emulsifying salts Applications Process Cheese, Process Cheese Food and Process Cheese Spread

17 Sodium Reduction Can Be Achieved by Low Sodium Emulsifying Salts *Different letters in the same column indicate significant difference (P<0.05) by Duncan s New Range Multiple test in SAS 9.0; **based on a 9-point hedonic scale.

18 Sodium Reduction Can Be Achieved by Low Sodium Emulsifying Salts Nutritional Comparison Process Cheese DSP.2H 2 O 20.6% Na Reduction Textur-Melt LS 50

19 Approaches to Reduce Sodium in Chemically Leavened Bakery Products Sources of sodium in formulations

20 Approaches to Reduce Sodium in Chemically Leavened Bakery Products Change soda base Potassium, Ammonium Vary leavening acids Calcium vs. Sodium Combinations Leavening acids Bicarbonate sources

21 Innophos Leavening Acids for Low Sodium Applications Calcium Phosphates Regent 12XX - Monocalcium Phosphate, Monohydrate V-90 - Monocalcium Phosphate, Anhydrous Dicalcium Phosphate, Dihydrate Cal-Rise - Calcium Acid Pyrophosphate/MCP-A Sodium Aluminum Phosphate & Blends Levair - SALP Dough-Rise - SALP/ Cal-Rise Actif-8 - SALP/MCP-A

22 Cal-Rise Calcium Phosphate E450, 341 Patented product Slow acting non-sodium leavening acid Neutral flavor, bland taste Calcium content 18% Dough conditioning effect Typical NV = 72 Excellent one to one replacement for SAPP# 28

23 Innophos Leavening Acids for Low Sodium Applications

24 Innophos Leavening Acids for Low Sodium Applications

25 Reducing Sodium in Bakery Products by Low Sodium Leavening Acid BP Pyro (SAPP 28) Cal-Rise

26 Reducing Sodium in Bakery Products by Low Sodium Leavening Acid Nutritional Comparison Yellow Layer Cake SAPP % Na Reduction Cal-Rise Increase in Calcium to 10%

27 Summary The ultimate aim of reducing sodium in the diet can be achieved if a cooperative approach is established and a full understanding of the technological problems associated with sodium reduction is realized Ingredient innovation and optimization is an effective way to lower sodium in different foods Phosphates versatile chemical properties in interacting with other food components make them a very useful tool to lower sodium in processed foods while maintaining the physical functionalities

28 Questions? Contacts John Brodie, Baking Technical Service Gene Brotsky, Meat Technical Service Yan Huang, Senior Scientist Amr Shaheed, Dairy Technical Service