A Toronto professor is working on a way to help the processed food industry use less salt – especially when it comes to popular foods such as pizza, cheeses, breads and soup.
Dérick Rousseau, a Ryerson University professor, and a team of researchers at the Guelph, Ont.-based Advanced Foods and Materials Network (AFMNet) are working on a way to apply the concept of controlled or timed release to salt.
Simulate salt experience
In a press release from AFMNet, the idea is to simulate the experience of a salt hit, so that using less salt will have the same impact on taste as that of a larger amount.
So consumers would get an initial hit of saltiness and as they chew additional hits of saltiness would follow, reports an article in the Toronto Star.
Salt and health connection
According to AFMNet, studies show that reducing salt content in food by 20 to 30 per cent can lead to substantial reductions in healthcare costs by helping to decrease the risk of high blood pressure and heart disease.
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