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

14 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

@conference{e938aa2acedf4b93ad52c26989902e45,

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

abstract = "A high-salt diet poses a health risk. Globally, dietarysalt intakeexceedsWHO{\textquoteright}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.",

keywords = "salt, perception, saltiness, perception",

author = "Hanna Johannesson and Josefin Svensson and Karin Wendin and Sara Jeager",

year = "2024",

month = sep,

day = "10",

language = "English",

pages = "1",

note = "Eurosense 2024 ; Conference date: 08-09-2024 Through 11-09-2024",

url = "https://www.eurosense.elsevier.com/",

}

TY - CONF

T1 - Perceived food saltiness vs actual NaCl content

T2 - Eurosense 2024

AU - Johannesson, Hanna

AU - Svensson, Josefin

AU - Wendin, Karin

AU - Jeager, Sara

PY - 2024/9/10

Y1 - 2024/9/10

N2 - 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.

AB - 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.

KW - salt, perception

KW - saltiness

KW - perception

M3 - Poster

SP - 1

Y2 - 8 September 2024 through 11 September 2024

ER -