Food and beverage manufacturers are navigating overlapping industry pressures. In APAC, salt‑reduction policies are accelerating: countries like Thailand are proposing tiered salt taxes, and Singapore’s Nutri‑Grade labelling scheme will expand to include sodium by 2027.
At the same time, the cocoa sector is under strain, with global supply chain constraints and rising costs driving brands to rethink how they deliver chocolaty richness.
These regulatory and market shifts present a real challenge: reformulating products without compromising flavour, texture, or consumer appeal. To succeed, brands need science‑driven solutions that deliver on taste and functionality.
ITS Nutriscience offers yeast‑based solutions that answer this call:
- Sodium Reduction: Up to 40% sodium reduction while preserving a well-balanced umami profile and avoiding harsh metallic notes
- Cocoa Efficiency: Reduce cocoa powder usage by up to 20% without sacrificing chocolatey richness, supporting more sustainable supply chains
Don’t let reformulation challenges hold you back. Connect with us today.
