Innophos, the producer of Cal-Rise®, a unique slow acting calcium based leavening agent, and other speciality phosphates will be outlining the potential to reduce sodium foods in baked goods at FiE in Paris.

With the European market demonstrating a continued and determined move towards low-sodium / no sodium, opportunities exist for manufacturers who can offer alternative ingredients which provide the sodium reduction in an economical product, while meeting all other functional requirements developing from this widespread health trend.

Taking centre stage on stand G45 in hall 2 will be Cal-Rise®, the calcium-based, sodium-free leavening agent ideally suited to reducing sodium in bakery applications.

A 1:1 replacement for SAPP 28, Cal-Rise® is easily incorporated into existing recipes and baking processes and has minimal impact on flavour, texture or appearance.

Its ability to reduce sodium in finished baked goods by up to 25% is key to Cal-Rise®'s success. Many other common salt reduction ingredients often negatively impact taste which undermines the fundamental appeal of the product. Cal-Rise® can replace traditional sodium based leavening agents which typically contribute up to 25% of the overall sodium content in finished bakery goods.

In addition, Cal-Rise® offers attractive additional health benefits thanks to its 18% calcium content. Cal-Rise® has been successfully formulated in a wide variety of finished products including baking powders, cakes, muffins, tortillas, pancakes, waffles and baked potato chips.