The Market Hook: The 'Clean-Label' Sodium Crisis
In 2026, global health regulations (including Indonesia's "GGL" tax) have made sodium reduction a survival issue for F&B brands. However, the consumer still wants that "Salt-Kick." The "Sodium Gap" is the biggest technical challenge for R&D Managers today. The market is moving toward "Salt-Potentiators"—natural flavor systems that trick the brain into perceiving "Saltiness" without the actual sodium chloride.
The Challenge: The 'Metallic' Potasium Bitter-Note
The KCl Problem
Replacing sodium with Potassium Chloride (KCl) is the standard move, but it leaves a terrible "metallic" and "bitter" aftertaste that consumers hate. It destroys the "clean" savory profile of the seasoning.
Flavor-Impact Loss
Salt is a flavor carrier. When you reduce it, the "Spicy" or "Meaty" notes of the snack also feel "flat" and "one-dimensional," leading to poor consumer retention.
The BénBérg Solution: Omni-Savor™ Mineral Enhancers
BénBérg Arôme’s Omni-Savor™ is a non-MSG, low-sodium savory solution.
Sodium-Receptor Blockers/Boosters
We use "Mineral-Identical" flavor modulators that increase the sensitivity of the salt receptors on the tongue. This allows you to cut sodium by 40% while the consumer perceives the same level of saltiness.
Bitter-Masking Tech
Our system includes a built-in "Bitterness Shield" that specifically targets and cancels out the metallic notes of potassium, ensuring your "Low-Salt" snack tastes exactly like the original full-sodium version.
Application Strategy: The "Clean-Label" Grilled Chicken Crisps
Concept: Slow-Roasted Chicken & Thyme Potato Chips (Low Sodium). Utilizing Omni-Savor™ to deliver a high-impact, "salty" experience that meets all 2026 health regulations without sacrificing taste.