New Technology Could Help Food Companies Cut Salt Content, Without Loss Of “Saltiness”

NIZO food research scientists have developed a way to cut salt content in processed meats by as much as 15 percent by adjusting the juiciness of the products. The technology involves changing the structure of sausages, but not the firmness. Sausages with a high serum release while being chewed were perceived by a trained taste-testing panel to be juicier and therefore saltier, though less salt was actually used. The tissue’s ability to bind water is influenced by the salt content. NIZO researchers believe their findings will help the food industry develop healthier foods.