Lower sodium in chips with faster ‘salt burst’
U. NOTTINGHAM (UK) — Measuring how we taste potato chips’ saltiness could lead to reduced sodium but not lost flavor.The University of Nottingham research, published in the journal Food & Function, follows an investigation into how salt is released from chips into the mouth. Though focused on chips, the research is relevant to salt reduction in all snack foods....
Source: Futurity.org - Friday, 17 February
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