Salt Reducing Strategies in Food Production
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 464
Special Issue Editors
Interests: food proteins; peptide; functional properties; protein digestive behaviours; meat products
Interests: food industry; hydrostatic pressure; high pressure; food science; food processing
Interests: food texture; food color; food safety; consumers; food sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The challenging global issue of unhealthy diets poses a substantial barrier to public health and development. Swift actions are imperative to tackle the excessive production and consumption of nutritionally deficient foods and beverages, particularly those manufactured by industry. The primary focus is on the overindulgence in sodium, sugars and unhealthy fats. Close to 2 million deaths annually are linked to the excessive consumption of sodium, a well-established contributor to elevated blood pressure and heightened cardiovascular disease risk. Reducing sodium intake emerges as one of the most cost-effective strategies to improve health and alleviate the burden of noncommunicable diseases. It has the potential to prevent a substantial number of cardiovascular events and deaths at remarkably low overall program costs. In numerous high-income nations and increasingly in low- and middle-income countries, a substantial portion of dietary sodium originates from processed foods. The World Health Organization (WHO) recommends several sodium-related policies as practical steps that countries should promptly adopt to prevent cardiovascular disease and its associated costs. The reformulation of processed foods and beverages is expected to have the most significant effect on reducing sodium consumption, especially in countries where these products are widely consumed. The aim of this Special Issue is to provide an update on the latest salt reducing strategies and technologies in contemporary food production.
Prof. Dr. Weizheng Sun
Dr. Volker Heinz
Prof. Dr. Igor Tomasevic
Guest Editors
Manuscript Submission Information
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Keywords
- salt reduction
- sodium reduction
- reformulation
- salt substitutes
- salt replacers
