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与几家食品公司（Macphie, bell, Baxters, Peacock Salt， Shoda sauce和Tai Hua）的合作项目。该项目提出了一个改变游戏规则的解决方案，以显着加速减少英国的盐消费及其对健康和NHS的巨大影响。该战略的基础是将酱油饼（SSC），一种未被充分利用的酱油工业副产品，开发成一种新的盐替代品。要达到英国公共卫生部2024年的减盐目标（GW-1435出版物），对该行业提出了许多挑战，因为除了咸味外，盐是整体风味、颜色、质地、保质期的关键，而且价格便宜。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，目前还没有能够满足所有这些挑战的减盐策略。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（经过发酵大豆的机械压榨后获得的固体残渣），其加工具有成本效益，并且含有高水平的鲜味化合物，具有增强风味的特性，可以抵消低盐水平下的风味损失。该项目旨在开发新的可持续和具有成本效益的减盐成分（Shoda sauce）和混合物（Peacock Salt），以及符合2024年盐水平目标的有竞争力的减盐产品，包括用于餐饮和食品服务行业的烘焙混合物和调味酱（Macphie）、糕点和肉馅饼（Bells）和汤（Baxters）。这个早期阶段的项目将根据技术、感觉、可持续性、成本、立法和后勤方面评估战略的可行性。将通过比较Shoda sauce（英国）和Tai Hua sauce（新加坡）的SSC成分来评估整个行业中SSC材料的可重复性。该战略的目标是常见的食用产品，以确保由于南南合作的成本效益，健康益处能够以可承受的价格广泛获得。这种发展将减轻国民保健制度因高血压和心血管疾病而造成的经济负担。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作为工业废物处理对环境的巨大影响。全球每年生产11万吨，但由于缺乏系统的升级回收过程，只有一小部分用作低价值流（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.