Enhancing food products with odours could
compensate for the taste impact of reducing their salt content,
according to a new study, thereby giving manufacturers another tool
towards healthier formulation.
Excess consumption of salt
(sodium chloride) has been linked to an increased risk of high blood
pressure, which can lead to cardiovascular events like stroke. The
majority of salt consumed is not added to food in the home, but is
‘hidden’ in manufactured food products.
The food industry is under considerable pressure to reduce the salt
content of its wares, but it doing so it must still deliver products
that have an acceptable taste.
Researchers from INRA in Dijon, France, working in cooperation with
Unilever Food and Health Research Institute, set out to investigate the
interaction between odour and saltiness. | FULL STORY
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