SALT-SUST: Novel salt replacement strategy using an underexploited soy industry co-product

SALT-SUST：利用未充分利用的大豆工业副产品的新型盐替代策略

• 批准号: 10073014
• 金额: $ 25.26万
• 依托单位: QUEEN MARGARET UNIVERSITY EDINBURGH
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10073014
• 关键词: SALT; SUST; Novel; salt; replacement

The SALT-SUST project is a collaboration between Queen Margaret University and several food companies (Macphie, Bells, Baxters, Peacock Salt, Shoda Sauces and Tai Hua). The project proposes a game-changing solution to significantly accelerate the reduction of salt consumption in the UK and its dramatic impact on health and the NHS. The strategy is based on the development of soy sauce cake (SSC), an underexploited by-product from the soy sauce industry, into a novel salt substitute.Meeting Public Health England's Salt Reduction Targets for 2024 (GW-1435 publication) poses a number of challenges to the industry, as in addition to saltiness, salt is key to overall flavour, colour, texture, shelf-life and is inexpensive. There is currently no salt reduction strategy that meets all these challenges due to cost, acceptability (flavour loss, off-flavours, clean label issues) or health concerns.A preliminary study carried out at QMU showed that SSC has the potential to meet these challenges. It is a natural material (solid residue obtained following mechanical pressing of fermented soybeans), its processing is cost-effective and it contains high levels of umami compounds providing flavour-enhancing properties which counterbalance flavour loss at reduced-salt levels.The project aims to develop novel sustainable and cost-effective salt-reducing ingredient (Shoda Sauces) and blend (Peacock Salt), as well as competitive salt-reduced products meeting the 2024 salt level targets, including bakery mixes and savoury sauces for the catering and food service industries (Macphie), pastry and meat pies (Bells) and soups (Baxters).This early-stage project will assess the feasibility of the strategy based on technical, sensory, sustainability, cost, legislative and logistical aspects. The reproducibility of the SSC material across the industry will be assessed by comparing SSC ingredients from Shoda Sauces (UK) and Tai Hua (Singapore).The strategy is targeting commonly eaten products to ensure the health benefits are widely accessible and at affordable prices due to the cost-effectiveness of SSC. Such development will reduce the financial burden of (reduced high blood pressure and cardiovascular disease on the NHS.The SALT-SUST project also proposes a game-changing solution to the dramatic environmental impact of SSC disposal as industrial waste. 110,000 tonnes pa is produced worldwide but only a fraction is used as low-value stream (animal feed, fertiliser) due to lack of systematic upcycling process.The project will benefit the industry partners and will in turn create opportunities for wider industry to adopt the strategy, benefit economically and create jobs.

SALT-SUST项目是玛格丽特女王大学与几家食品公司(Macphie、Bells、Baxters、孔雀盐业、Shoda Suces和泰华)合作的项目。该项目提出了一种改变游戏规则的解决方案，以显著加快英国食盐消费量的减少及其对健康和NHS的巨大影响。该战略的基础是将酱油行业未被开发的副产品酱油蛋糕(SSC)开发成一种新的食盐替代品。满足英国公共卫生组织2024年的降盐目标(GW-1435出版物)给该行业带来了许多挑战，因为除了咸度之外，食盐对整体味道、颜色、质地、保质期都是关键，而且价格低廉。由于成本、可接受性(风味损失、异味、清洁标签问题)或健康问题，目前还没有一种减少盐的策略来应对所有这些挑战。QMU进行的一项初步研究表明，SSC具有应对这些挑战的潜力。它是一种天然材料(发酵大豆机械压榨后获得的固体残渣)，其加工具有成本效益，它含有高水平的鲜味化合物，提供增味特性，抵消降低盐分水平的风味损失。该项目旨在开发新的可持续和具有成本效益的降盐成分(Shoda Suces)和混合(孔雀盐)，以及满足2024年盐分水平目标的有竞争力的降盐产品，包括用于餐饮和食品服务行业(Macphie)的烘焙混合物和美味酱料，糕点和肉派(Bells)和汤(Baxters)：这个早期项目将从技术、感官、可持续性、成本、立法和后勤方面评估该战略的可行性。SSC材料在整个行业的重现性将通过比较来自Shoda Suces(英国)和大华(新加坡)的SSC成分进行评估。由于SSC的成本效益，该战略针对的是常用产品，以确保人们可以广泛获得SSC的健康益处，并以负担得起的价格提供SSC。这样的发展将减轻NHS的财政负担(减少高血压和心血管疾病)。SALT-SUST项目还为SSC作为工业废物处置对环境的巨大影响提出了一个改变游戏规则的解决方案。全球年产量为11万吨，但由于缺乏系统的升级循环过程，只有一小部分被用作低价值流(动物饲料、化肥)。该项目将使行业合作伙伴受益，并反过来为更广泛的行业创造机会，以采用该战略，在经济上受益并创造就业机会。