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Continue where you left offSesame allergen in EU labels
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Sodium reduction in rye crispbreadExport
How can we cut sodium in our rye crispbread by 30%?
Short answer
| Option | Sodium cut | Risk |
|---|---|---|
| KCl blend | 20–25 % | bitterness |
| Surface salt | 10–15 % | uneven coating |
| Yeast extract | +umami | — |
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1Reg. (EC) 1924/2006
2PubMed · KCl in bread
3Company Docs · Rye spec
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My work: EU · Finland · Bakery