The following Slide Show explores the complexities of sodium reduction, and offers strategies food product designers can use to maintain flavor and function in reduced-sodium products.
Sodium chloride plays many functional roles in foods, including texture improvement, color enhancement and microbial control. Restoring these qualities when reducing sodium is challenge enough for product developers, but that’s only part of the equation. Despite sodium’s behind-the-scenes role, consumers will judge low-sodium products by their flavor.
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