Reducing sodium (NaCl) in processed foods
Research shows that consumers are actively trying to reducee the amount of salt in their diets. Even though human body only needs aroung 1 g of salt per day to function, actual intake is significantly higher, and it is estimated that 75% of the salt we consume comes from the processed foods.
Recently, I have started a new project with my industrial partners to get ready for future.
In addition, in our last study with my colleague Dr. Sedat Sayar, we were able to reduce the amount of sodium up to 40% in production of loaves of regular bread without affecting its sensory and textural properties.
We are currently seeking industrial partners to continue with this trend.