Cereal Food Production with Low Salt

The sodium content of grain-based foods contributes to a significant proposition of our daily total intake. Grain-based foods, such as bread and breakfast cereals, need salt to enhance taste and to provide functional properties. Potassium chloride is the most widely used salt substitute, but it imparts a bitter taste when the replacement is too high. Potential technologies for salt reduction based on repositioning of salt in food matrices offered an alternative solution, also with limitation. Ensuring palatability, safety, and desirable physical properties of grain-based foods remains a significant challenge for the cereal food industry when salt is reduced.