News and Views

Abstract

A big challenge for natural ways to reduce sodium in recipes in nearly every culture is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study by researchers from the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by 10-25 per cent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity.