Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day

Original language	English
Pages (from-to)	46-49
Number of pages	4
Journal	World of Food Ingredients
Issue number	June 2021
Publication status	Published - Jun 2021

Access to Document

• https://www.foodingredientsfirst.com/theworldoffoodingredients/soups-sauces-flavor-exploration/46.htmlLicence: Publisher

Projects

• 1 Finished
• 1 Active

Projects per year

• 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

• LWV21257 SHIFT-SALT: Towards healthy diets through salt reduction in soup and sauces (BO-62-001-022)

  Matser, A. (Project Leader)

  1/01/22 → 31/12/24

  Project: LVVN project

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Diaz, J., Matser, A. M., Roland, W. S. U., Beule, I. M., & Blankestijn, J. (2021). Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day. World of Food Ingredients, (June 2021), 46-49. https://www.foodingredientsfirst.com/theworldoffoodingredients/soups-sauces-flavor-exploration/46.html

Diaz, J. ; Matser, A.M. ; Roland, W.S.U. et al. / Overcoming the salt challenge : A new research consortium is helping Europe limit its salt intake to below 5 g per day. In: World of Food Ingredients. 2021 ; No. June 2021. pp. 46-49.

@article{0848207a883f4baaa39a490b008bdc84,

title = "Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day",

author = "J. Diaz and A.M. Matser and W.S.U. Roland and I.M. Beule and J. Blankestijn",

year = "2021",

month = jun,

language = "English",

pages = "46--49",

journal = "World of Food Ingredients",

issn = "1566-6611",

publisher = "CNS Media",

number = "June 2021",

}

Diaz, J, Matser, AM, Roland, WSU, Beule, IM & Blankestijn, J 2021, 'Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day', World of Food Ingredients, no. June 2021, pp. 46-49. <https://www.foodingredientsfirst.com/theworldoffoodingredients/soups-sauces-flavor-exploration/46.html>

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. et al.
In: World of Food Ingredients, No. June 2021, 06.2021, p. 46-49.

Research output: Contribution to journal › Article › Professional

TY - JOUR

T1 - Overcoming the salt challenge

T2 - A new research consortium is helping Europe limit its salt intake to below 5 g per day

AU - Diaz, J.

AU - Matser, A.M.

AU - Roland, W.S.U.

AU - Beule, I.M.

AU - Blankestijn, J.

PY - 2021/6

Y1 - 2021/6

M3 - Article

SN - 1566-6611

SP - 46

EP - 49

JO - World of Food Ingredients

JF - World of Food Ingredients

IS - June 2021

ER -

Diaz J, Matser AM, Roland WSU, Beule IM, Blankestijn J. Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day. World of Food Ingredients. 2021 Jun;(June 2021):46-49.