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

SALT-SUST项目是玛格丽特女王大学和几家食品公司（Macphie，Bells，Cherminters，Peacock Salt，Shoda Sauces和Tai Hua）之间的合作。该项目提出了一个改变游戏规则的解决方案，以显着加快减少英国的盐消费及其对健康和NHS的巨大影响。这一战略的基础是将酱料工业的一种未充分开发的副产品酱料饼（SSC）开发成一种新型的盐替代品。满足英国公共卫生部2024年的减盐目标（GW-1435出版物）对该行业提出了许多挑战，因为除了咸味之外，盐是整体风味、颜色、质地、保质期的关键，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，目前还没有满足所有这些挑战的减盐策略。在QMU进行的初步研究表明，SSC有潜力满足这些挑战。它是一种天然材料（发酵大豆机械压榨后的固体残渣），其加工成本低，含有高水平的鲜味化合物，可提供增强风味的特性，抵消减少盐含量时的风味损失。该项目旨在开发新型可持续和具有成本效益的减盐成分（Shoda酱）和混合（孔雀盐），以及符合2024年盐水平目标的具有竞争力的减盐产品，包括用于餐饮和食品服务行业的面包混合料和咸味酱汁（Macphie），这一早期项目将根据技术、感官、可持续性、成本、立法和后勤等方面评估该战略的可行性。通过比较Shoda Sauces（英国）和Tai Hua（新加坡）的SSC成分，将评估SSC材料在整个行业中的可重复性。该战略针对常见的产品，以确保由于SSC的成本效益，健康益处可以广泛获得且价格合理。这种发展将减轻NHS的经济负担（降低高血压和心血管疾病）。SALT-SUST项目还提出了一个改变游戏规则的解决方案，以解决SSC作为工业废物处置对环境的巨大影响。全世界生产了110，000吨磷酸，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，肥料）。该项目将使行业合作伙伴受益，并将为更广泛的行业创造机会，采用该战略，在经济上受益并创造就业机会。

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.