Reducing Salt in Foods: Practical Strategies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Trying to reduce salt in food has been a major concern not only for the food manufacturers but for the final consumers as well. The food industry is increasingly looking to reduce salt levels in its products, making it a priority and goal to be achieved. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing Salt In Foods, 2nd edition, brings the most updated strategies in trying to reduce salt and continues to provide a unique review of current knowledge in this field. This book is divided into four parts (20 chapters) and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction in different countries are also discussed. The second part focuses on the taste, processing and preservation functions of salt and strategies that can be taken to reduce salt. The third part outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This edition also includes a new and fourth part about the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age. Second edition completely revised and updated with an overview of the latest developments in salt reduction Guidelines to help with reducing salt in specific product groups New part on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age New chapters on preservation issues, taste issues and processing issues when reducing salt in food; case studies that illustrate salt reduction in different types of food; new contents on sauces and seasonings An essential reference for health professionals, governments and food manufacturers

• | Author: Cindy Beeren, Kathy Groves, Pretima Titoria
• | Publisher: Woodhead Publishing
• | Publication Date: Jun 18, 2019
• | Number of Pages: 298 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 0081008902
• | ISBN-13: 9780081008904