Saucy Solutions: The Need for Sodium and Sugar Reduction in Malaysian Sauces
In recent years, there has been a growing emphasis on healthier eating habits. This has led to increased scrutiny of food products, particularly those high in sodium and sugar. Sauces, a staple in many Malaysian dishes, have not been immune to this scrutiny.
A Market Study Reveals Shocking Findings
A comprehensive market study conducted by Markaids has shed light on the alarming levels of sodium and sugar in popular Malaysian sauces. The study analyzed among big player of sauces products and found that many do not meet the stringent requirements of the Healthier Choice Logo (HCL) regulations.
The HCL Regulations: A Step Towards Healthier Sauces
The HCL regulations have been tightened in 2024, requiring food formulators to significantly reduce the sodium and sugar content in their products. For sauces, the limits are particularly strict, aiming to align with international health guidelines.
Breaking Down the Numbers
Our study of major Malaysian sauce brands has uncovered some surprising findings:
- Soy Sauce: The average sodium level in soy sauces is a staggering 3,931 milligrams per 100 grams , far exceeding the HCL limit which requiring a 24% reduction to meet the regulations. Sugar content was equally concerning, averaging 37.3 grams per 100 grams, necessitating a drastic 57% reduction.
- Chili Sauce: Chili sauces, while lower in sodium at 972 milligrams, still demanded a significant 59% reduction. Sugar levels in chili sauces also needed to be slashed by 52%, from an average of 33.3 grams per 100 grams.
- Ketchup: Ketchup wasn’t exempt from the problem, with an average sodium content of 832 milligrams, requiring a 52% reduction. Sugar in ketchup needed to be cut by 25% from its average of 21.46 grams per 100 grams.
The Need for Natural Alternatives
These findings underscore the urgent need for natural ingredient solutions that can effectively replace sodium and sugar in sauce formulations. Our official partner, Biospringer by Lesaffre, offers a promising solution: yeast extract.
Yeast Extract: A Natural Solution
Yeast extract is a versatile ingredient that can enhance flavor, reduce sodium, and provide essential nutrients. It can be used to replace salt and sugar in sauces, creating healthier products without compromising taste. Biospringer’s yeast extract is a high-quality, natural option that can help sauce manufacturers meet the growing demand for healthier products.
Biospringer discusses the challenges and solutions involved in reformulating sauces to achieve clean label standards. Their insights delve into the key considerations for creating products that not only comply with regulatory standards but also satisfy consumer demands for taste and quality.
