date:Jun 27, 2013
s starting to set standards for salt reduction for each product group. As a result food producers are now forced to actively look for solutions.
The traditional way of reducing the salt level in processed foods is often realised by replacing salt (sodium chloride) with flavour enhancers like yeast extracts or potassium chloride. The replacement of salt is however not the only and maybe also not the best way to reduce the intake of salt. It has been shown that people can be very sensitive to hig