Global ingredient manufacturer Kemin Industries has received a US patent for a brine free of salt and phosphates and contains proteins. 

The US Patent and Trademark Office has granted the patent for the product, which is part of Kemin’s Proteus line of functional proteins.

Brines and marinades are often injected or otherwise combined with food products, including beef, pork, poultry, fish, and plant-based proteins, to maintain the moisture level and enhance the flavor after the food has been cooked or prepared. However, they often require salt and phosphates to retain the brine within the food product.

Salt is facing global scrutiny as consumers become increasingly health conscious, prioritizing clean label foods that deliver on nutrition and taste parameters.

As a result, the F&B industry is seeing a spate of sodium reduction solutions, with companies like Biospringer by Lesaffre and Kerry Group tapping yeast-based ingredients to maintain flavor and indulgence.

“At Kemin, we are ‘compelled by curiosity’ to solve the most pressing food industry challenges — including how manufacturers can deliver clean label ingredient solutions to demanding consumers without sacrificing yield or functionality,” says Bill Fielding, business director at Kemin Food Technologies, North America.