date:Jun 27, 2013
New research has shown that mild preservation techniques like PurePulse and Pascalisation can elevate the salt experience of treated products. As a result it is possible to achieve a reduction in salt without compromising on the taste experience.
Reducing the salt level often has a negative impact on the taste of food products. This is one of the reasons why food producers have been hesitant to take action. In the absence of an intrinsic motivation, the Dutch government is taking measures and i