Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Japanese soy sauce giant Kikkoman is to forge ahead with plans to
expand in the US with the announcement this week that it has
earmarked $100-million (approx. €86m) for the expansion of its
plant in Walworth County in Wisconsin.