Dutch-based plant-based meat and seafood firm PLNT believes that its sodium-balanced, high-digestibility alternative protein products are well-placed to gain it entry into APAC and Middle Eastern markets.
Plant-based brands need to slash salt levels by adopting a similar ‘reduce and replace’ strategy used by the sugar-sweetened beverage sector in order to ensure that consumers can reap health benefits of the trend, according to a nutrition expert.
Consumers are willing to make the switch to low-sodium foods in order to reap the health benefits, but with a caveat that these must taste good, according to new data from MSG giant Ajinomoto.
South Korea has chosen to focus on national staple food ramen as the first target for the enforcement of its new reduced sodium labelling rules, doubling down on the category by announcing the specific sodium values for manufacturers to adhere to.
Yeast extract specialist firm Angel Yeast has identified clean label, sodium reduction and rising demand for vegan/vegetarian foods as three mega trends driving the rapid rise of yeast extract popularity as a flavouring replacement worldwide.