date:Apr 08, 2014
pants. The solutions showcased great tasting and successful applications for sodium reduction into instant soup, bakery, beverage, meat, sauces, seasoning and snacks.
Positive feedback from participants were given on the good sensory quality of sub4salt, after tasting the traditional Korean beansprout soup, brewed in the normal kitchen with just sub4salt (35% reduction of sodium vs salt) added, during a simple tasting session at the seminar. Participants have commented that there was good amoun