Elsevier Reducing Salt in Foods: Practical Strategies - Woodhead

Excessive salt consumption is a major risk factor for high blood pressure and cardiovascular disease, yet many consumers unknowingly exceed recommended daily intake levels. This comprehensive guide from Woodhead Publishing addresses the growing demand for lower-sodium food options by offering practical strategies for reducing salt in food products. Written by an international team of experts, the book explores key themes in salt reduction across the food industry, providing evidence-based approaches for manufacturers, nutritionists, and health professionals seeking to lower sodium levels without compromising taste or food safety. Ideal for food scientists, product developers, and anyone interested in understanding the health implications of dietary salt and actionable methods to implement meaningful reductions in everyday foods.