Cheese Replacement Reduces Sodium, Enhances Flavor & Texture

cheese-replacement-texture-tasteThe Centers for Disease Control and Prevention (CDC) states that no more than 2,300 milligrams (mg) of sodium per day should be a part of the average diet. Consumers aren’t heeding that advice, taking in an average of 3,400 mg each day.

The FDA wants the food industry to do their part to reduce sodium, starting with incremental changes that are designed to support a decrease in the average daily sodium intake by about 12%, from 3,400 to 3,000 mg. The Voluntary Sodium Reduction Goals are a start, suggesting that additional updates may be on the horizon.

RELATED CONTENT: Increased Consumer Demand for Reduced Sodium

Challenges of Reduced-Sodium Cheese Sauces

Producers of products made with cheese consider the FDA initiative a challenge. Consider that a single serving of nacho cheese sauce — a mere quarter cup — contains about 500 mg of sodium, more than 20% of the recommended daily allowance. 

Cheese is inherently high in sodium, fat and calories, but when you reduce a portion of the cheese in a formulation and replace it with a nutritional alternative, the flavor and mouthfeel typically suffer. 

Grande Custom Ingredients Group can help producers of cheese-based products achieve the most recent FDA voluntary targets without compromising taste, texture or price point.

Enhance Salty Notes While Reducing Sodium

Grande Gusto® is an innovative, all-natural whey ingredient that partially replaces fresh, processed or powdered cheese in indulgent products like cheese sauces or soups, resulting in:

  • Up to 15% less sodium
  • Up to 25% less fat
  • Up to 15% fewer calories

Grande Gusto is derived from the traditional cheesemaking process, allowing it to maintain the signature dairy flavors and creamy mouthfeel customers expect. The milk mineral content that is naturally present allows salty notes to shine through in formulations, giving the perception of salty flavors without a bitter aftertaste.

In fact, controlled studies prove that taste and texture were actually enhanced when using this innovative ingredient. Despite a 10% reduction of sodium and calories and 25% less fat, a macaroni and cheese formulation using Grande Gusto to replace approximately 30% of the cheese scored higher for taste and texture in a side-by-side comparison with the formulation that used American Cheese.

Grande Gusto can help food manufacturers achieve their goals for more nutritious products. Ask about our controlled studies when you reach out to our team of food scientists, and be sure to request a sample. They’ll discuss how easily Grande Gusto can be incorporated into your food systems and work alongside you to perfect your formulation.

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