Sea salt variations may aid reformulation

摘要

Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research. The study, published in the Journal of Sensory Studies, reveals distinct differences in salty taste intensity and sodium content between sea salts harvested in different locations. The researchers said that the results of the study may be of use when looking to produce new low salt products, or when reformulating existing products with lower sodium content.