Nestlé and Chromocell extend collaboration to reduce sodium in foods

Switzerland-based food and beverage manufacturer Nestlé has extended its collaboration with life sciences company Chromocell Corporation to reduce sodium in foods.

Nestlé will continue to offer funding to Chromocell to utilise its Chromovert Technology to identify natural compounds, which offer similar or equal taste to salt.

This collaboration builds on the identification of several compounds that enable sodium reduction.

As these compounds pass through development towards product launch, the firms will focus on exploring additional natural compounds that enable further reduction in sodium content in foods.

Nestlé R&D Solon director Sean Westcott said: "We are pleased to extend our partnership with Chromocell as part of our continued commitment to reducing the sodium in our food and beverages, to provide healthier choices while retaining the same great taste."

Chromocell CEO Christian Kopfli said: "The long-standing partnership has produced tangible results and we look forward to providing additional solutions to our partner."