By Henk Hoogenkamp, Protein Applications Expert
Sodium reduction in food products can be challenging. Salt (sodium chloride) is a highly functional ingredient. It not only makes food taste better, but it also allows a clean label, binds water, inhibits microbial growth, and costs cheap. Sodium in foods comes from multiple sources like bread, pastry, coatings (batters/breading), canned soups, brines, and marinades in processed meat and plant meat products.
