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Carina Gatzinsky
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ReduSalt - saltreduktion i livsmedel
This web course covers how to reduce the amount of salt in food products. ReduSalt has been funded by Vinnova, Region Västra Götaland and 22 participants involved in the project. The content in this course is based on results from the project.
Salt consumption in Sweden needs to be reduced for the sake of public health. The food industry has to be part of the work of reducing salt.
This course covers why we need to reduce salt in our food products, what challenges this presents and which solutions are suitable to use when reducing salt.
The web course has three different tracks. You choose the track that is applicable for your product or industry. When you register you will get a link to the platform where you find the course. More information about the course is in the platform. The course is only available in Swedish.
Track 1: All types of food
Track 2: Bread
Track 3: Meat and charcuteries
Content
- Introduction
- Salt and health aspects
- Challenges with salt reduction – focus on sensory experience
- Challenges with salt reduction – focus on microbiology
- Challenges with salt reduction – focus on processing
- Solutions: Simple salt reduction
- Solutions: Salt replacers and multisensory combinations
- Solutions: Inhomogeneous salt distribution
- Conclusion
Target group
- Food industry
- Retail
- Restaurants within the private and public sector
- Educators
