Making food more ‘porous’ could reduce its salt content
The initial results of ongoing research into reducing salt content in processed food suggests that making food more porous on a microstructural level could be helpful.
April 13, 2015 · by · in Nutritional News · Tags: initial-results, making-food, more-porous, nutrition, nutrition / diet, ongoing-research, processed-food, salt-content
Cheese still laden with salt, despite many products meeting reduction targets
The salt content of cheese sold in UK supermarkets remains high, despite many products meeting the recommended government targets on salt reduction, finds research published in the online journal…
August 7, 2014 · by · in Nutritional News · Tags: cheese-sold, finds-research, nutrition, nutrition / diet, on call diets, oncalldiets, remains-high, salt-content, salt-reduction, targets-on-salt, the-recommended
