Nestle-Chromocell collaboration

Nestlé partners with Chromocell for salt reduction innovation

Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has announced.

The collaborative project, it says, will help advance Nestlé’s nutrition, health and wellness agenda by enabling it to further enhance the nutritional profile of its products.

Chromocell which is based in New Jersey, will use its proprietary ‘Chromovert’ technology to screen libraries of ingredients to detect those that provide similar or equally pleasing tastes to salt.

It is hoped the technique, which enables researchers to screen a wide selection of compounds, will lead to the discovery of new flavours.

Nestlé is investing $15-million in the research as part of its worldwide commitment to continually improving the nutritional profile of its products while ensuring they remain pleasurable to eat.

Nestlé’s collaboration with Chromocell – expected to last at least three years – builds on extensive work it has already undertaken to reduce salt in a variety of its food products globally, either by adapting existing products or introducing new ones.

“Our collaboration with Chromocell is about finding ways to recreate the tastes consumers expect from culinary dishes, but with reduced salt,” says Sean Westcott, Research and Development Manager for Nestlé’s Food Strategic Business Unit.

Over the past ten years, Nestlé has removed more than 12,000 tonnes of salt from its food products globally.

“We are ultimately aiming to offer consumers more low-salt options for making tasty and pleasurable everyday meals for themselves and their families.”

Nestlé was the first company in the food industry to introduce comprehensive policies for the systematic reduction of specific nutrients considered to be detrimental to health when consumed in excess.

“We have a long and successful history of making tasty and nutritionally balanced foods,” Westcott continues.

“We continually improve our products and where appropriate, reduce their salt content. We understand consumers want to enjoy the flavours of a dish and we see this collaboration helping us offer food choices that allow them to do this, but with less salt.”

Chromocell Corporation identifies and develops new food and beverage ingredients, as well as ingredients for therapeutic purposes.

Chromocell’s core competency is in discovering and developing Flavor Promoters to enhance or reduce aroma and taste sensations. Leveraging its  pioneering Chromovert technology, it “put human biology to work and use natural cells expressing native human taste receptors to discover novel flavor substances, with a focus on natural compounds”.

“We aim to improve consumer products using breakthrough science and our leading Chromovert technology,” says Christian Kopfli, CEO of Chromocell.

“We share Nestlé’s commitment to nutrition, health and wellness through our unique work in the development of the highest-quality ingredients.”

See more at www.chromocell.com