date:Jun 27, 2013
opened, allowing the intracellular taste components to release in the product. We have already shown this with different products. For food producers this could create the opportunity to reduce the salt level without adding additives and without compromising on the taste experience.
The application is broad, from ready to eat meals to soups and sauces. Especially product groups where the reduction of salt can have a negative impact on taste. As salt is often added for preservation purposes, th