Salt, sugar and fat long remain to be the perennial villains in the food industry with many food manufacturers and companies looking for healthier ways to reformulate products. Salt is often associated with health conditions, excessive consumption of salt is known to affect heart health and blood pressure, and more recent studies have confirmed that a high-salt diet reduces resting… Read more »
As a basis for sodium reduction in bread, the influence of crumb texture on the intensity of saltiness and the release of sodium ions during chewing was investigated. A coarse-pored bread crumb was created by extending the proofing time (90/120 min vs 20/40 min as control), whereas the omission of proofing resulted in a fine-pored crumb (0/0 min). A significantly faster sodium release from the coarse-pored bread compared to the fine-pored bread (constant sample weight) was measured in-mouth and in a mastication simulator.
Nestlé has pledged to accelerate the reduction of salt across all its food brands worldwide to support a World Health Organization salt target of no more than 5g of salt per person, per day, by 2025.
A new study found that sodium levels of menu items from the same fast-food chain can vary depending on its location. This led the researchers to conclude that salt functionality might not be hampering salt-reduction efforts, as industry sometimes claims.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.