Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
The UK Food and Drink Federation (FDF) is focusing on achieving
salt and sodium reduction and cutting saturated fats in the bakery
and snacks sector with the formation of a new group.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
