Salt exhauster ingredients from fermented upcycled food industry by-products

Overview

Green Spot Technologies introduces an innovative approach to reducing salt in food products through the development of salt-exhausting ingredients. Utilizing solid state fermentation of by-products from the food industry, these ingredients not only help decrease salt content but also enhance the umami flavor profile of foods. This innovative process aligns with sustainable practices by upcycling food industry side streams, creating cost-effective and natural raw materials.

Technical specifications

Our process leverages the solid state fermentation technique to transform food industry by-products, such as brewer spent grain and tomato pomace, into functional ingredients. These ingredients are designed to be seamlessly integrated into various food matrices, including crackers and sauces, without compromising taste or texture. The fermentation process exploits the natural production of umami compounds like glutamate, which are known for their salt-exhausting properties, allowing manufacturers to maintain or enhance flavor while reducing sodium levels.

Technology readiness level

Currently, the technology is at TRL 5, indicating that it has been validated in laboratory settings. Green Spot Technologies is actively working towards scaling up the process for industrial applications, with ongoing adjustments and tests to optimize substrate, strains, and fermentation conditions for specific applications. The goal is to ensure commercial readiness and provide food manufacturers with a reliable solution for reducing salt content in their products while maintaining desirable organoleptic properties.