Perceived food saltiness vs actual NaCl content: an inspiration for innovation of reduced-salt foods

Hanna Johannesson; Josefin Svensson; Karin Wendin; Sara Jeager

Perceived food saltiness vs actual NaCl content: an inspiration for innovation of reduced-salt foods

Hanna Johannesson, Josefin Svensson, Karin Wendin, Sara Jeager

Forskningsoutput: Konferensbidrag › Poster › Peer review

5 Nedladdningar (Pure)

Sammanfattning

A high-salt diet poses a health risk. Globally, dietarysalt intakeexceedsWHO’srecommendationof 5 g/day. In Sweden, the averageintakeapproaches11 g/day. Manufacturershavea roleto helpingconsumerslimit salt intakeby reducingthe salt content of food products.
Present research wasbasedon the pro-position that somefoodsare perceivedas saltierthanwouldbe expectedbasedon their actualsalt content. Suchfoodsmayoffer potential for new product development.

Originalspråk	Engelska
Sidor	1
Antal sidor	1
Status	Publicerad - 2024-sep.-10
Evenemang	Eurosense 2024 - Royal Dublin Society, Dublin, Irland Varaktighet: 2024-sep.-08 → 2024-sep.-11 https://www.eurosense.elsevier.com/

Konferens

Konferens	Eurosense 2024
Land/Territorium	Irland
Ort	Dublin
Period	24-09-08 → 24-09-11
Internetadress	https://www.eurosense.elsevier.com/

Nationell ämneskategori

Lantbruksvetenskap och veterinärmedicin (4)
Livsmedelsvetenskap (40103)

Nyckelord

salt, perception

Åtkomst av dokument

HKR Poster Karin Wendin saltySlutlig publicerad version, 503 KB

Citera det här

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