Salt reduction in food

T. B. Mills*, I. T. Norton

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)


This chapter deals with approaches to salt reduction in food products. Salt has a lot of roles in foods, such as microbiological stability, texture development, and taste and flavour enhancement. The chapter focuses on flavour perception, and maintaining consumer acceptance of foods with salt reductions. Some of the different approaches to salt reduction are introduced, with advantages and limitations to using the different methods, and suggestions for future approaches.

Original languageEnglish
Title of host publicationFormulation Engineering of Foods
Number of pages11
ISBN (Electronic)9781118597651
ISBN (Print)9780470672907
Publication statusPublished - 2 Jul 2013


  • Flavour perception
  • Food products
  • Salt reduction

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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