date:Dec 06, 2012
ility of the tissue to bind water, which is affected by the salt content. The observed increase in salt perception, as a result of increased juiciness, was largest at the lowest salt level.
Senior Scientist and Project Manager Fred van de Velde believes this strategy will help industry to develop healthier foods. We have already developed innovative clean label solutions for the reduction of salt in bread, cheese, and meat while retaining a good taste. These include natural salt enhancers, enha