Research has shown that as salt intake is reduced, consumers appear to prefer food with less salt, a phenomenon that is probably related to the accommodation of taste receptors over the course of weeks to months (Blais et al., 1986). While this may be a viable option in some foodstuffs (e.g., breakfast cereal), it is important to note that in many applications salt is not only present for flavoring reasons.

For example, in processed meat products, salt controls the water content and influences th…



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