Reducing salt in products

Member subscription-funded research is looking at a number of novel techniques to reduce the level of salt in foods without affecting consumer acceptability. Recent work assessed the potential of a salt pulsing method in fishcakes, in which layers of standard fishcake mix are alternated with a no-salt formulation. This method may offer a novel method of salt enhancement for some products.The next part of the project will look at whether aroma enhancement can be used to offset salt reduction.This involves the use of aromas associated with high-salt products (such as ham and bacon) in products to see if these can mask the perception of lower salt levels.

Contact: Sarah Chapman
+44(0)1386 842212
sarah.chapman@campdenbri.co.uk

For a copy of our fact sheet on salt reduction and replacement strategies send an e-mail to auto@campdenbri.co.uk with the subject line: send replacers