Salt plays a very important role in food production:
- It is used as a preservative
- It influences the flavour of foods
- It improves texture
- It has other important technical functions such as controlling yeast
fermentation in breadmaking
It is a common misconception that salt can easily be removed from manufactured products.
In fact, salt curing is one of the earliest known forms of food
preservation for meat and fish.
By simply removing salt from manufactured products, many well
known and popular foods could change significantly.
Food is not purely about the functionality of getting all the nutrients
our body needs and in the right proportion, it is also about pleasure.
People will not eat food which does not taste good.
FDF is committed to working with FSA on product reformulation. However, changes can only be made gradually to maintain
consumer acceptability.
Salt is made up of sodium and chloride, although not all sodium
in a product is in the form of sodium chloride (common salt).
Examples of non-salt sodium sources include other preservatives
such as sodium bicarbonate used in baked goods, as well as
sodium which is found naturally in milk and eggs.
Page
1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
