With high sodium intake playing a major contributing role to high blood pressure and the risk of heart disease and strokes, salt reduction continues to pose a challenge for both food consumers and the food industry.
Many possible solutions have been proposed, often specific to a certain product category, with no apparently definitive solution yet on the table. When reformulating products, ingredient suppliers and food manufacturers have to consider many factors, including ingredient interactions, sensory perceptions, and food safety.
This whitepaper explores these various aspects and the wider context surrounding salt reduction.
Contents
- Salt perception
- Stealth
- Salt replacers and enhancers
- Interaction of sense and the use of flavourings
- Salt dissolution
- Salt structure
- Emulsions
