Woodhead Publishing Reducing Salt in Foods: Practical Strategies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Product Description Trying to reduce salt in food has been a major concern not only for the food manufacturers but for the final consumers as well. The food industry is increasingly looking to reduce salt levels in its products, making it a priority and goal to be achieved. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing Salt In Foods, 2nd edition, brings the most updated strategies in trying to reduce salt and continues to provide a unique review of current knowledge in this field. This book is divided into four parts (20 chapters) and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction in different countries are also discussed. The second part focuses on the taste, processing and preservation functions of salt and strategies that can be taken to reduce salt. The third part outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This edition also includes a new and fourth part about 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 age. Second edition completely revised and updated with an overview of the latest developments in salt reduction Guidelines to help with reducing salt in specific product groups New part 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 age New chapters on preservation issues, taste issues and processing issues when reducing salt in food; case studies that illustrate salt reduction in different types of food; new contents on sauces and seasonings An essential reference for health professionals, governments and food manufacturers Review Presents practical strategies for salt reduction for food manufacturers, health professionals and governments About the Author Cindy Beeren is the head of the Sensory and Consumer Science unit at Leatherhead and is the Sensory and Consumer Research Forum Liaison Officer. Cindy's role involves supervising sensory and consumer related activities (confidential-, forum- and collaborative- research), designing and running sensory training programmes and providing the latest sensory and consumer research to Leatherheads members. She is graduated as a Food Marketer and has gained considerable experience working in the food & ingredient Industry in companies such as Mars and Daniscoas a sensory technologist and a flavourist. Kathy Groves is a former Principal Consultant Microscopist at Leatherhead Food Research, UK, and currently is Director at Foodview, Ltd. Dr Pretima M Titoria, Head of Food Ingredients, Food Innovation, Leatherhead Food Research Pretima graduated with a B.Sc. (Hons) in Food Technology at University of Reading and obtained her Ph.D. in the area of rheological characterisation of food biopolymers/hydrocolloids at Cranfield University. She continued to develop her skills in this area over several years while working at the Institute of Food Research, Norwich and at Dupont Cereal Innovation Centre, Cambridge, before joining Leatherhead Food Research in 2001. Pretima now leads the Food Ingredients team, and project-manages several Confidential Contract Research projects and Member-funded Research Projects. Pretima has many years’ experience in physico-chemical characterisation of ingredients, interim products and final products, focusing on the textural and microstructural prop