Sodium Reduction Simulator
Reveal key challenges and solutions to sodium reduction in just a few clicks.
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Build Your Reduced Sodium Potato Crisp
Select your Flavour Profile
1 of 3 steps
Barbecue
Sour Cream & Onion
Salt & Vinegar
Spicy
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2 of 3 steps
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600-500 mg
500-250 mg
<250 mg
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Select your desired Sodium Content per 100g serving for Sour Cream & Onion
Select your desired Sodium Content per 100g serving for Salt & Vinegar
Select your desired Sodium Content per 100g serving for Spicy
Select your desired Sodium Content per 100g serving for Barbecue
3 of 3 steps
Barbecue Crisp 600-500 mg Results
Solution
Kerry’s snack application team works with our Umami tools for succulence and craveability and our Smoke & Grill Flavouring Solutions to perfectly balance the characteristic tomato, sugar, spice and smoke tastes that are inherent in barbecue seasonings.
Potato crisp base taste is slightly more dominant than reference. Characterizing barbecue flavours are slightly muted.
Lingering Taste Challenge
Lack of balance and tomato taste slightly more dominant. Lacks smokiness, sweetness, and succulence.
Middle Taste Challenge
Upfront Taste Challenge
Unbalanced and flat, the characteristics tomato, sugar, spice, and smoke taste are less intense.
Overall Taste Challenge
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Slight drop off of smoke taste and aroma and reduced physiological activation of the Na ion channel.
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Potato crisp base taste is more dominant than reference. Characterising barbecue flavours are muted.
Unbalanced and tomato taste becomes more dominant. Only a slight hint of smokiness, sweetness, and succulence.
Drop off of smoke taste and aroma and reduced physiological activation of the Na ion channel.
Kerry’s snack application team works with our Tastesense Salt™ solutions for upfront salty taste, lingering salty flavour, and for masking salt alternatives (i.e., potassium salts, microfine salts, etc.). We then combine with our Umami tools for succulence and craveability and and our Smoke & Grill Flavouring Solutions to perfectly balance the characteristic tomato, sugar, spice, and smoke tastes that are inherent in barbecue seasonings.
Barbecue Crisp 500-250 mg Results
Potato crisp base taste is dominant. Characterizing barbecue flavours are barely noticeable.
No balance, very peaky and tomato taste is more dominant. Almost no smokiness, sweetness, and succulence.
Very little smoke taste and aroma and severely reduced physiological activation of the Na ion channel.
Completely unbalanced and flat, the characteristics tomato, sugar, spice, and smoke taste are severely muted.
Kerry’s snack application team works with our Tastesense Salt™ solutions for upfront salty taste, lingering salty flavour, and for masking salt alternatives (i.e., potassium salts, microfine salts, etc.). We then combine with our Umami & Kokumi tools for succulence, craveability and deliciousness and our Smoke & Grill Flavouring Solutions to perfectly balance the characteristic tomato, sugar, spice, and smoke tastes that are inherent in barbecue seasonings. <180 mg will require new capabilities currently being explored and developed in Kerry’s innovation pipeline.
Barbecue Crisp <250 mg Results
Potato crisp base taste is slightly more dominant than reference. Creamy dairy note is reduced.
Acidic taste more pronounced and less umami.
Reduced upfront saltiness impact and physiological activation of the Na ion channel.
Unbalanced, the characteristics of sour cream and onion are less intense.
Sour Cream & Onion Crisp 600-500 mg Results
Kerry’s snack application team works with our Umami tools for craveability and succulence synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.). They then use Kerry’s fresh herb and spice extracts and flavourings, our authentic dairy flavours and our robust portfolio of cheese powders that are free-from DSP to perfectly balance the formula.
Sour Cream &Onion Crisp 600-500 mg Results
Potato crisp base taste is dominant. Characterising sour cream and onion notes are barely noticeable.
Missing umami and creamy succulence.
No upfront saltiness at all, very little creaminess and severely reduced physiological activation of the Na ion channel.
Completely unbalanced and flat, the characteristics of sour cream and onion are reduced significantly.
Sour Cream & Onion Crisp 500-250 mg Results
Kerry’s snack application team works with our Tastesense™ Salt portfolio synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and our Umami tools for craveability and succulence. They then use Kerry’s fresh herb and spice extracts and flavourings, our authentic dairy flavours and our robust portfolio of cheese powders that are free-from DSP to perfectly balance the formula.
Sour Cream &Onion Crisp 500-250 mg Results
Potato crisp base taste is extremely dominant. Characterising sour cream and onion notes are barely noticeable.
No umami and no succulence.
No upfront saltiness at all. No creaminess and severely reduced physiological activation of the Na ion channel.
Completely unbalanced and flat, the characteristics of cheese are severely muted.
Kerry’s snack application team works with our Tastesense™ Salt portfolio synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and our Umami & Kokumi tools for craveability, succulence and deliciousness. They then use Kerry’s fresh herb and spice extracts and flavourings, our authentic dairy flavours and our robust portfolio of cheese powders that are free-from DSP to perfectly balance the formula.
Sour Cream & Onion Crisp <250 mg Results
Sour Cream &Onion Crisp <250 mg Results
Potato crisp base taste is slightly more dominant than reference.
Lack of balance and makes sour taste slightly more dominant. Lacks fizziness and succulence.
Slight drop off of vinegar taste and aroma and reduced physiological activation of the Na ion channel.
Unbalanced and flat, the characteristics salt and vinegar taste are less intense.
Kerry’s snack application team works with our Tastesense™ Salt portfolio synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and our Umami tools for craveability and succulence. We then perfectly balance the profile with Kerry’s Vinegar Powders.
Salt & Vinegar Crisp 600-500 mg Results
Salt & Vinegar Crisp 600 - 500 mg Results
Potato crisp base taste is more dominant than reference.
Little to no balance and makes sour taste dominant. No fizziness and succulence.
Significant drop off of vinegar taste intensity and aroma and reduced physiological activation of the Na ion channel.
Unbalanced and flat, the characteristics salt and vinegar taste are muted.
Salt & Vinegar Crisp 500-250 mg Results
Salt & Vinegar Crisp 500 - 250 mg Results
Potato crisp base taste is dominant characteristic.
Lack of balance and makes sour taste extremely more dominant. Lacks fizziness and succulence.
Complete drop off of vinegar taste intensity and aroma and limited physiological activation of the Na ion channel.
Completely unbalanced and flat, the characteristics salt and vinegar taste are totally absence.
Kerry’s snack application team works with our Tastesense™ Salt portfolio synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and our Umami & Kokumi tools for craveability, succulence and deliciousness. We then perfectly balance the profile with Kerry’s Vinegar Powders. <180 mg will require new capabilities currently being explored and developed in Kerry’s innovation pipeline
Salt & Vinegar Crisp <250 mg Results
Intensity of entire seasonings drops down, less succulence while having potato crisp base taste more dominant characteristic.
Lack of balance, salted succulence is missing.
Spices intensity is very low in taste, high level of citric acid notes, and reduced physiological activa
Unbalanced and flat, the spice level is down and not expressed, tanginess is disturbed and less balanced.
Kerry’s snack application team works with our Umami tools for craveability and succulence synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and Kerry’s fresh herb and spice extracts and flavourings to perfectly balance the formula.
Spicy Crisp 600-500 mg Results
Having potato crisp base taste more dominant characteristic, product taste bland with spikes of tanginess and mild spiciness.
Lack of balance, salted succulence is highly missing.
Upfront tanginess is dominating. Overall spice taste profile is significantly limited. Reduced physiological activation of the Na ion channel. Significant reduction in succulence.
Unbalanced and flat, loss of saltiness, overall enhancement is low, low in succulence, potato crisp base taste is not masked.
Kerry’s snack application team works with our Tastesense™ Salt portfolio synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and our Umami tools for craveability and succulence. We then perfectly balance the profile with our fresh herb and spice extracts and flavourings.
Spicy Crisp 500-250 mg Results
Potato crisp base taste is dominant. Characterizing spices are barely noticeable.
Very little spicy and aroma and severely reduced physiological activation of the Na ion channel.
Completely unbalanced and flat, the characteristics of spices (chili/pepper/onion/garlic/coriander…) are severely muted
Spicy Crisp <250 mg Results
Kerry’s snack application team works with our Tastesense™ Salt portfolio synergistically with a salt alterative (i.e., potassium salts, microfine salts, etc.) and our Umami & Kokumi tools for craveability, succulence and deliciousness. We then perfectly balance the profile with our fresh herb and spice extracts and flavourings. <180 mg will require new capabilities currently being explored and developed in Kerry’s innovation pipeline