Released on = April 22, 2007, 10:18 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = Concerns have grown that consumption levels of salt are well
above those needed for nutritional purposes and that this can lead to adverse
effects on health, in particular cardiovascular disease.

Press Release Body =

Reducing salt in foods: Practical strategies

Concerns have grown that consumption levels of salt are well above those needed for
nutritional purposes and that this can lead to adverse effects on health, in
particular cardiovascular disease. Consumers are increasingly looking to reduce
their salt intake, making salt reduction a priority for food manufacturers. This is
not straightforward, though, as salt plays an important role in food preservation,
taste and processability. Written by a team of international experts, Reducing salt
in foods provides a unique review of current knowledge in this field.

This book is divided into three parts and discusses the major issues concerned with
salt reduction and how it may be achieved. Part 1 reviews the key health issues
driving efforts to reduce salt, government action regarding salt reduction and the
implications of salt labelling. Consumer perception of salt and views on salt
reduction and are also discussed. The second part focuses on the technological,
microbiological and sensory functions of salt and strategies that can be taken to
reduce salt. The final part of the book outlines strategies which have been taken to
reduce salt in particular food groups: meat and poultry, seafood, bread, snack
foods, dairy products and canned foods.
Discusses methods to reduce salt while maintaining food sensory quality, shelf-life
and processability
Provides a unique review of current knowledge in this field
An essential reference for health professionals, governments and food manufacturers

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

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