Speciality recombinant enzyme for enhancing salty taste in food products

Several scientific studies have demonstrated that excessive intake of sodium, which is a constituent of salt (NaCl), is considered to be a risk factor which causes significant health problems such as heart diseases (e.g. hypertension) and vascular diseases. Reduction of salt in food products represents a major technological and safety challenge to food producers. There exists a need in the food industry to provide ingredients that can enhance the salty taste of food products so that sodium usage rates can be reduced or eliminated. This feasibility study is a collaborative work between Biocatalysts Ltd and the University of Manchester. The focus is on cloning, expression and production of novel enzymes selected for their ability to produce compounds enhancing flavours in low salt food; in order to supply this enzyme to a wide range of food manufacturers in the future.