date:Jul 27, 2012
many now acknowledging that high sodium levels in some foods is a major issue for the industry.
However, the reduction of salt in processed foods is a major challenge because in addition to its role as a flavour enhancer, the food industry has historically added salt (sodium chloride) to foods to enhance shelf life, modify flavour, improve functionality, and control fermentation.
Experts in the area have previously noted a clear need for the food industry to identify technical routes to enable