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Product Presentation - September 2013. Index 1.Impact of Sodium 2.Sodium Replacement Solution 3.Functionality 4.Sensory Testing Results 5.Cost Analysis.

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Presentation on theme: "Product Presentation - September 2013. Index 1.Impact of Sodium 2.Sodium Replacement Solution 3.Functionality 4.Sensory Testing Results 5.Cost Analysis."— Presentation transcript:

1 Product Presentation - September 2013

2 Index 1.Impact of Sodium 2.Sodium Replacement Solution 3.Functionality 4.Sensory Testing Results 5.Cost Analysis 6.Development & Support 7.Contact Us 8.Contact Us Content Slide No No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means – electronic, mechanical, photocopying, or otherwise – without the permission of Nu-Tek Salt Australasia. This document provides an outline of a presentation and is incomplete without the accompanying oral commentary and discussion.

3 1 The Impact of Sodium

4 Growing health concerns over excessive sodium consumption Source: World Health Organisation [4] THE FACTS – High Sodium Dietary Intake is the leading cause of Hypertension Hypertension costs the world healthcare system $300 Billion per year Hypertension kills more than 34 Million people globally per year Hypertension kills more people than all Cancers, Diabetes & Malaria COMBINED This increases risk of Heart Attack, Stroke & Stomach Cancer Children are getting addicted to high sodium diets

5 The Impact of Sodium 2013 dietary guidelines recommend daily intake of 1,500mg to 2,000 mg Average Daily Consumption = 3,466mg daily Diets high in processed foods can have daily sodium intake in excess of 10,000mg Processed foods account for 75% of sodium intake 10% of Sodium Occurs Naturally in Foods The remaining 15% of Sodium is eaten from the Salt added at Home Growing health concerns over excessive sodium consumption Source: World Health Organisation [5]

6 2011 – 37% of U.S. consumers checked sodium content 2012 – 43% of consumers say they check products for sodium claims 2013 – 66% of U.S. consumers said sodium levels are the new top label concern Greater Consumer Awareness Consumers look for health claims on nutritional labels Source: Nielsen Co., Harris Interactive, Health Focus International Trend Study The Impact of Sodium [6]

7 Consumers Sodium & Potassium Levels Need to Change Usual Intake of Potassium Usual Intake of Sodium The adequate intake and upper limit for sodium by age, as established by the Institute of Medicine The adequate intake for Potassium by age, as established by the Institute of Medicine The Impact of Sodium [7]

8 2 Sodium Replacement Solution

9 [9] 2006:Discovery - Sodium Reduction Technology Objective: Develop a Sodium Reduction Solution to Improve Global Health –Match the TASTE & INTENSITY of Sodium Chloride –Match the FUNCTIONALITY of Sodium Chloride –Ensure a CLEAN LABEL Solution –Be COST EFFECTIVE –Comply with REGULATORY STANDARDS - GLOBALLY 2011: Commercial Product Developed – NU-TEK SALT - PATENTS issued/launched Results: Up to 50% sodium reduction across All Major Food Categories 2014:Expand product distribution GLOBALLY Strategic R&D Mission

10 Sodium Replacement Solution [10 ] Global Distribution Network Established

11 Sodium Replacement Solution What is Nu-Tek Salt [11 ] Patented technology - based Single Crystal solution – Delivers the Taste and Intensity of regular salt – Delivers up to 50% sodium reduction in key categories (Meat/Bakery/Cheese) – No compromise in Functionality or Food Safety – Protein Extraction (Yield, Texture, & Color) – Water Activity (Aw) and Inhibition of Listeria Provides a single, cost effective Global Solution Easy to use 1:1 replacement delivers Consistent Results GRAS, All Natural, Kosher & Halal Certification Clean Label

12 Sodium Replacement Solution Nu-Tek Salt is a 1:1 Salt Replacer If Salt was your only Sodium Input and you wanted to achieve a 30% Sodium Reduction this would mean: - Example Current Formulation 2% Salt 30% Sodium Reduced Formula 1.4% Salt 0.6% Nu-Tek Potassium Chloride How to Use Nu-Tek Salt: [12 ]

13 INDUSTRY PRODUCT LABELLING REFORM HEALTH STAR RATING SYSTEM Below is an example of the Front of Pack Labelling changes that are being proposed. Sodium Replacement Solution [13 ] Source: AFGC April 2014

14 Sodium Replacement Solution [14 ] Before Inclusion of Nu-Tek Salt After Inclusion of Nu-Tek Salt This example is highlighting a current reduced sodium ham, Nu-Tek Salt utilized to both improve taste and simplify label Clean Label Solution

15 3 Functionality

16 Sodium Replacement Solution Molecular Structure [16 ] Sea SaltKCl CarrierModifier w/RF w/MD w/WF 3 rd Generation (Single Crystal) 2 nd Generation (Agglomeration) 1 st Generation (Dry Mix) Retail Blend (Agglomerated Single Crystal) Nu-Tek Salt

17 Sodium Replacement Solution Product Range [17 ] PRODUCTCARRIER Nu-Tek Salt Rice Flour Nu-Tek Salt Maltodextrin Nu-Tek Salt Wheat Flour

18 Sodium Replacement Solution Structure Facilitates Flavour Retention Increased Surface Area and Sponge-Like Structure [18 ] NTS x Traditional KCI 1000x

19 Sodium Replacement Solution Sodium Chloride Advanced Formula Nu-Tek Potassium Chloride Potassium Chloride Crystal Structure (Scanning Electron Microscope) The Nu-Tek Potassium Chloride single crystal has specific microscopic morphology. Increased surface area = Greater Salt-Like INTENSITY [19 ]

20 Functionality 1.Nu-Tek Salt (NPC) 2.Regular Salt (NaCl) 3.50/50 blend of NPC and NaCl Study Performed at: - University of Minnesota by Dr. Ted Labuza Ph.D., Morse Alumni Distinguished Teaching Professor of Food Science and Nutrition - Department of Food Science and Nutrition The technical standard using NaCl as the substrate Water Activity Study [20 ]

21 Functionality AquaSorp Moisture Sorption Isotherms at 23 degrees Celsius Adsorption NPC, NaCl and a blend of NPC and NaCl Water Activity Results Nu-Tek Salt functions similar to regular salt as a PRESERVATIVE. [2 1]

22 4 Sensory Testing

23 1.French Fries 2.Cheddar Cheese 3.Hot Dogs 4.Sliced Deli Ham 5.Marinated Chicken Breast 6.Pepperoni 7.Gourmet Hamburger Buns Nu-Tek Salt Sensory Testing: - [23 ]

24 Sensory Testing Attributes1.5g French Fry Salt 1.5g NPC Blend (42% less sodium) Overall Appearance Overall Liking7.2 Overall Flavor Overall Texture Overall Saltiness French Fries Test Results N = 100 Scores are based on a nine-point hedonic scale, where: - 1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely. Test conducted at Food Perspectives, Minneapolis, MN There were virtually no differences between salt and NPC Blend. [24 ]

25 Sensory Testing AttributesRegular Salt 33% Less Salt NPC Blend (33% less sodium) NPC Blend (50% less sodium) Cheese Flavor Acceptability Lacks Salt Flavor17%35%22% Off Flavor Cheddar Cheese Test Results N = 12 Acceptability Scores are based on a 1-8 scale, where 1 = extremely unacceptable and 8 = extremely acceptable Lacks Salt Flavor is the percent of respondents that indicated that the samples had insufficient salt flavor Off-Flavor scores are based on a 1-15 scale, where 0 = none, 7.5 = slight to definite, and 15 = pronounced Tests conducted at the University of Wisconsin Center for Dairy Research There were virtually no differences between salt and NPC Blend. [25 ]

26 Sensory Testing AttributesRegular Salt NPC Blend (33% less sodium) Hot Dog/Meaty Smoke Saltiness Off Flavor Overall Flavor Acceptability Overall Aftertaste Acceptability Overall Sample Acceptability Natural Casing Hot Dogs Test Results N = 42 1 Where 0 = Lacking and 15 = Intense 2 Where 0 = Very Undesirable and 15 = Very Desirable. Test conducted at the University of Nebraska. There were virtually no differences between salt and NPC Blend. [26 ]

27 Sensory Testing AttributesRegular Salt NPC Blend (33% less sodium) Texture Ham Flavor Salt Level Salt Intensity Off Flavor Aftertaste Overall Acceptability Sliced Deli Ham Test Results N = 38 Scores are based on a fifteen-point hedonic scale, where: - 1 = dislike extremely, 7.5 = neither like nor dislike, and 15 = like extremely. Test conducted at the University of Nebraska. There were virtually no differences between salt and NPC Blend. [27 ]

28 Sensory Testing Marinated Chicken Breast Test Results N = 41 Scores are based on a fifteen-point hedonic scale, where: - 1 = dislike extremely, 7.5 = neither like nor dislike, and 15 = like extremely. Tests conducted at the University of Georgia and the University of Nebraska There were virtually no differences between salt and NPC Blend. AttributesRegular Salt NPC Blend (25% less sodium) Texture Chicken Flavor Salt Level Salt Intensity Off Flavor Aftertaste Overall Acceptability [28 ]

29 Sensory Testing AttributesRegular Salt NPC Blend (42% less sodium) Pepperoni Flavor Salt Level (JAR) Saltiness Off Flavor Overall Flavor Acceptability Overall Sample Acceptability Pepperoni Test Results N = 42 1 Where 0 = Lacking and 15 = Intense 2 Where 0 = Very Undesirable and 15 = Very Desirable. Test conducted at the University of Nebraska. There were virtually no differences between salt and NPC Blend. [29 ]

30 Sensory Testing AttributesRegular Salt NPC Blend (30% less sodium) Overall Appearance Overall Texture Bread Flavor Saltiness Sweetness Off-Flavor Overall Sample Acceptability Gourmet Hamburger Bun Test Results N = 48 Test conducted at the University of Nebraska. There were virtually no differences between salt and NPC Blend. [30 ]

31 Sensory Testing Products Tested % Sodium Reduction Saltiness Off Flavor Overall Acceptability Meat Flavor French Fry Potatoes42%ND Cheddar Cheese30%ND Hot Dogs30%ND E Sliced Deli Ham30%ND E Marinated Chicken Breast30%ND Pepperoni42%ND Gourmet Hamburger Buns30%ND Sensory Testing - Overview ND = No Significant Difference E = Enhanced by Nu-Tek S = Significantly Different [31 ]

32 5 Cost Analysis

33 White Sandwich Bread 20% Sodium Reduction Cost Analysis Product NameWhite Sandwich Bread Loaf Size650g Current Sodium Per 100g400mg Sodium Reduction Required20% New Sodium Level320mg Cost Impact Per Loaf$ Discounts Available for Bulk Purchases [3 3] Example Only $AUD

34 Cost Analysis Ham Champagne Leg 50% Sodium Reduction Cost Analysis Product NameHam Champagne Leg Pack Size100g Current Sodium Per 100g1050mg Sodium Reduction Required50% New Sodium Level525mg Cost Impact Per Pack$ Discounts Available for Bulk Purchases [3 4] Example Only $AUD

35 Cost Analysis Chicken Nuggets 30% Sodium Reduction Cost Analysis Product NameChicken Breast Nuggets Pack Size650g Current Sodium Per 100g645mg Sodium Reduction Required30% New Sodium Level457mg Cost Impact Per Pack$ Discounts Available for Bulk Purchases [3 5] Example Only $AUD

36 Cost Analysis Cheese Tasty 25% Sodium Reduction Cost Analysis Product NameCheese Tasty Pack Size500g Current Sodium Per 100g635mg Sodium Reduction Required25% New Sodium Level476mg Cost Impact Per Pack$ Discounts Available for Bulk Purchases [3 6] Example Only $AUD

37 Cost Analysis Curry Simmer Sauce 25% Sodium Reduction Cost Analysis Product NameCurry Simmer Sauce Pack Size375g Current Sodium Per 100g840mg Sodium Reduction Required25% New Sodium Level630mg Cost Impact Per Pack$ Discounts Available for Bulk Purchases [3 7] Example Only $AUD

38 Cost Analysis Summary Product Sodium Reduction New Sodium Level Cost Impact Per Pack White Sandwich Bread 650g 20%320mg / 100g$ Ham Champagne Leg 100g 50%525mg / 100g$ Chicken Breast Nuggets 400g 30%457mg / 100g$ Cheese Tasty 500g 25%476mg / 100g$ Curry Simmer Sauce 375g 25%630mg / 100g$ With No Change To Quality Shelf life Yield [3 8]

39 6 Development & Support

40 Customized product samples are available Formulation and Technical assistance – 5 Ph.D.s, Corporate & Research Chefs, Nutrition and Dietetics, Pharmacists and Dietitians Technical Data Sheets are available: - Allergen Statement, Heavy Metal Statement, Ingredient Range & Labeling, MSDS, Natural Statement, Non-GMO Statement, Nutritional Information, Halal and Kosher Certificates available upon request We have a highly flexible platform to deliver a customized solution to our customers Nu-Tek provides support for application development. [4 0]

41 Development & Support Taste % Sodium Reductions are achievable without compromising taste Quality – There is no change in product quality Yield – Nu-Tek KCl provides the same functionality as Salt Shelf Life – Nu-Tek KCl provides the same shelf life properties as Salt Processing – There is no processing change required in manufacturing Labeling – Your Retail / QSR / Foodservice product will still have a clean label Value – Nu-Tek KCl is the best value for money in Sodium Reduction Conclusions [4 1]

42 7 Contact Us

43 Nu-Tek Salt Australasia Australia, New Zealand & SE Asia +61 (0) (0) PO Box 2252, Tingalpa Qld 4173, Australia PH: FX: EM: WB: PO: [4 3] The information contained herein is correct as of the date of this document to the best of our knowledge. The recommendations or suggestions contained in this presentation are made without guarantee or representations as to results and are subject to change without notice. We suggest you evaluate the recommendations and suggestions independently


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