There is growing concern that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Today's consumers want to cut down their salt intake, making salt reduction a priority for food manufacturers. 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 provides a unique review of current knowledge in this area. This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part I 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 and are also discussed. The second part focuses on the technological, microbiological and sensory...

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