Skip to content

Research

Michigan State University

Vice President for Research and Graduate Studies

Office of Radiation, Chemical and Biological Safety (ORCBS) serves safety needs of MSU researchers

MSU-made salt-substitute added to new Heinz ketchup

Home › MSU-made salt-substitute added to new Heinz ketchup
salt shaker.jpg
Spotlight Contact: 
Kris Berglund, MSU University Distinguished Professor of forestry/chemical engineering/materials science, kris.berglund@ltu.se

A salt substitute patented by Michigan State University will soon be used in an improved version of Heinz no-salt-added ketchup. Created by Kris Berglund, MSU University Distinguished Professor of forestry and chemical engineering and materials science, and Hasan Alizadeh, former MSU research associate, the product – sold commercially as AlsoSalt – was patented in 1999 and is produced by Diversified Natural Products in Scottville, Mich.

 

"There's no sodium in AlsoSalt," Berglund explained. "It's made from lysine, which is fermented from corn starch. It's an example of the other bioproducts that can be made from some of the same processes that produce ethanol."

 

More at http://news.msu.edu/story/6224/