CJ BIO Targets Sodium and Clean Label Hurdles at IFT FIRST 2026

The event, held July 13–15 at McCormick Place, centers on the concept of moving beyond simple ingredient reduction. Instead, CJ BIO advocates for a strategy of building balanced taste systems by optimizing umami, salt perception, and mouthfeel. This approach aims to help manufacturers navigate shifting regulatory landscapes, including voluntary sodium reduction targets set by the FDA and the growing market demand for cleaner ingredient labels.

At Booth #1117, attendees can examine five specific application demos designed to showcase these solutions. These include a reduced-sodium pasta salad, a low-fat matcha latte, a dairy-reduced cheese ramen, a pea protein cracker intended to mask plant-based off-notes, and a clean-label cheddar jalapeño mayonnaise. By engaging directly with flavorists and R&D teams, the company intends to provide technical support for brands struggling to balance health-conscious mandates with the sensory requirements of modern consumers.