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Lower Sugar/ Salt/ Fat
Why do this?
From a health perspective, reducing sugar, salt, and fat is urgent. WHO recommends no more than 25 g of added sugar per day, yet many foods exceed this, and long-term high sugar intake raises risks of diabetes, cardiovascular disease, and obesity. Adults should limit salt, but actual intake is often above guidelines, increasing disease risk. In 2016, 39% of adults worldwide (about 1.9 billion) were overweight. Furthermore, high fat intake is linked to obesity and chronic disease, and people with obesity have 2-3 times higher risk of hypertension than those with normal weight, reinforcing the importance of fat reduction in policy.
How to achieve it?
Yeast extract, rich in flavor nucleotides, peptides, and amino acids, supports sugar, salt, and fat reduction. In reduced-sugar formulas, its savory notes fill flavor gaps: beverage satisfaction can rise by 20%, and sauces with 30% less sugar can match full-sugar flavor richness. For salt reduction, 0.8% yeast extract in 0.8% NaCl delivers the saltiness of 1.1% NaCl (27% reduction). Additionally, snacks can cut salt by up to 40%, and soy sauce with 30% less salt maintains original sensory and physicochemical quality by enhancing umami and synergistically boosting saltiness. For fat reduction, it adds body and smoothness and masks acidity, bitterness, and stickiness in low-fat products (e.g., spreadable cheese and peanut paste with 20% less fat retain overall flavor), and improves mouthfeel in low-fat granola, crackers, and dairy. Its very low calories also reduce reliance on high-calorie seasonings, helping control total energy intake.
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