Reducing Salt in Foods

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study.

This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age.

Completely revised and updated with an overview of the latest developments in salt reductionPresents guidelines to help with reducing salt in specific product groupsPresents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early ageContains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction

Part One: Dietary Salt, Health and the Consumer 1. Dietary salt intake: sources and targets for reduction 2. Dietary salt, high blood pressure and other harmful effects on health and health issues of other sodium containing ingredients 3. Mechanisms of taste perception and physiological controls 4. Reported consumption and awareness of associated health risks 5. Impact of reduced salt products in the market place 6. Focus on salt reduction in children. Adjusting from an early age  7. Improving the labelling of the salt content of foods 

Part Two: Strategies and Implications for Salt Reduction in Food Products 8. Key issues of salt reduction 9. Alternative Ingredients to Sodium Chloride  10. Preservation issues in reduction salt in food products 11. Sensory approaches in reducing salt in food products 12. The use of bitter blockers to replace salt in food products

Part Three: Reducing Salt in Particular Foods 13. Reducing salt in meat and poultry products 14. Reducing salt in seafood products 15. Reducing salt in bread and other baked products 16. Breakfast cereals and breakfast goods (eg. include peanut butter etc) 17. Reducing salt in snack products  18. Reducing salt in cheese and dairy products  19. Reducing salt in ready meals and soups 20. Sauces and seasonings 

Part Four: Future of Salt Reduction 21. Salt reduction in fast food services and catering  22. Emerging ingredients and the future