Salt Reduction in processed foods
10th of February
Within the food processing industry there is a rising awareness of the health benefits by reducing the salt content in the final product. This can be used as an important selling point to the customers when they are choosing between the products in the supermarkets.
Nissui has developed a sodium reduction technology combining potassium chloride with parsley which can be used in a range of food processing sectors, not limited to the seafood sector.
Please do not hesitate contact us for more information on the options available with this interesting product.