Partner Spotlight

Sodium Reduction Expert & Partner Spotlight: Detlef Reinhardt from Barentz Germany

Where would sodium reduction be without technical experts who spend hours, days and months supporting food producers? In this series we sit down for a coffee & chat with local sodium reduction experts. Our sixth stop in this series is Nordrhein-Westfalen with Mr Detlef Reinhardt.

Name: Detlef Reinhardt
Expertise area: Meat, Savory, & Meat Analogues
Company: Barentz GmbH
Location: Germany
Qualifications: Professional butcher with over 30 years of experience in the food industry

Tell us briefly what you do?

Mainly I am responsible for supporting meat, savory, and meat analogue companies in the south part of Germany with their ingredients and product developments.

How long have you been working with sodium reduction solutions?

Well, intensively for over 5 years.

How long have you been working specifically with SALTWELL’s solution?

Since joining Barentz about 1  1/2 years ago.

Tell us about your experience of working with SALTWELL as a sodium reduction solution?

It helps our customers achieve a better Nutri-Score and most often without changing the recipe as it normal salt can be substituted 1:1 with SALTWELL and get full flavor experience, just less sodium.

What types of applications do you work with the most?

For sausage, hams, bacon, meatballs and processed meat products. And for plant bases products too recently.

What do your clients say about the applications you help develop with SALTWELL?

Full flavor or better and much less sodium.

How do you compare the functional and flavor performance of SALTWELL to other solutions?

Ease of use, short NPD process and no recipe change all with a full flavor and nutritional improvement.

What trends have you seen recently and where do you see the German market heading with regards to salt and sodium reduction?

The front of packaging Nutri-Score will continue to prevail as German consumers look for more transparency in supermarket products. Salt reduction is one of the top issues and actual easy to implement when you have the right ingredient.

How can people get in touch with you?

They can contact me on the mobile + 49 (0) 1749903246 or email me: