Project Details
Description
SHIFT-SALT provides new innovations to achieve a salt reduced diet. SHIFT-SALT will (1) deliver technical solutions for sodium reduction, (2) understand determinants and barriers for consumer choice for sodium reduced products in real food environments such as supermarkets, and (3) identify key parameters to increase the volume of reduced sodium products in the retail space via practical solutions by industrial partners throughout the chain. SHIFT-SALT will focus on sodium reduction in soups and sauces, both categories being a substantial part of the European staple food.
| Status | Finished |
|---|---|
| Effective start/end date | 1/01/22 → 31/12/24 |
LVVN programmes
- Beleidsondersteunend onderzoek (BO)
- Topsectoren (TS)
Research output
- 3 Article
-
Slashing salt in savory food applications: A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour
van 't Wout Hofland, N. & Matser, A. M. (Contributor), 2025, In: World of Food Ingredients. October/November, p. 52-54Research output: Contribution to journal › Article › Professional
-
Producenten aan de slag met een verbeterde productsamenstelling
Matser, A. M., 22 May 2023, In: Elsevier Voedingsmiddelen Industrie. JuneResearch output: Contribution to journal › Article › Professional
Open Access -
Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day
Diaz, J., Matser, A. M., Roland, W. S. U., Beule, I. M. & Blankestijn, J., Jun 2021, In: World of Food Ingredients. June 2021, p. 46-49 4 p.Research output: Contribution to journal › Article › Professional
Open Access
Projects
- 1 Active
-
LWV21257 SHIFT-SALT: Towards healthy diets through salt reduction in soup and sauces (TS-02-218-002)
Matser, A. (Project Leader)
1/01/25 → 31/12/26
Project: LVVN project