Salt Reduction

Salt Reduction for Unilever

Salting prevents growth of micro-organisms and rancidification, thus ensuring food safety is not at risk. New insights on the adverse effects on health of high salt intake, especially the sodium component, urges food companies to formulate and apply alternative, low-salt preservation methods. As requested by Unilever, here we present a survey of potential approaches to reduce salt content of high salt products that are consumed regularly. The final advice is based on scientific literature and information provided by experts from relevant disciplines. The project includes issues related to reduction of salt concentrations in processed food products of Unilever in a cost effective process, while maintaining food safety and product quality with current legislation in mind.

Tesla students:
S.J. Krüse
T.C. Constandse
& A.M. Eveleens