date:Apr 03, 2013
me of the major manufacturers and restaurants are taking the problem seriously, sponsoring research and actually lowering sodium levels in products.
Mr. Jacobson said everyone at the meeting emphasized its a huge effort as every type of food and dish has to be dealt with separately, and there is no one-size-fits-all solution. They also emphasized salt is not just for flavor, but there are food safety and texture issues as well. Finding flavor maskers to add to potassium chloride was one effort