Slashing salt in savory food applications: A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour

Original language	English
Pages (from-to)	52-54
Journal	World of Food Ingredients
Issue number	October/November
Publication status	Published - 2025

Access to Document

• https://www.foodingredientsfirst.com/theworldoffoodingredients/elevated-dairy-experiences/52.html

Projects

• 1 Finished

Projects per year

• 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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van 't Wout Hofland, N., & Matser, A. M. (2025). Slashing salt in savory food applications: A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour. World of Food Ingredients, (October/November), 52-54. https://www.foodingredientsfirst.com/theworldoffoodingredients/elevated-dairy-experiences/52.html

van 't Wout Hofland, N. ; Matser, A.M. / Slashing salt in savory food applications : A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour. In: World of Food Ingredients. 2025 ; No. October/November. pp. 52-54.

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title = "Slashing salt in savory food applications: A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour",

author = "\{van 't Wout Hofland\}, N. and A.M. Matser",

year = "2025",

language = "English",

pages = "52--54",

journal = "World of Food Ingredients",

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van 't Wout Hofland, N & Matser, AM 2025, 'Slashing salt in savory food applications: A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour', World of Food Ingredients, no. October/November, pp. 52-54. <https://www.foodingredientsfirst.com/theworldoffoodingredients/elevated-dairy-experiences/52.html>

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).
In: World of Food Ingredients, No. October/November, 2025, p. 52-54.

Research output: Contribution to journal › Article › Professional

TY - JOUR

T1 - Slashing salt in savory food applications

T2 - A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour

AU - van 't Wout Hofland, N.

A2 - Matser, A.M.

PY - 2025

Y1 - 2025

M3 - Article

SN - 1566-6611

SP - 52

EP - 54

JO - World of Food Ingredients

JF - World of Food Ingredients

IS - October/November

ER -

van 't Wout Hofland N, Matser AM. Slashing salt in savory food applications: A new matrix-based strategy aims to halve sodium in soups and sauces without compromising flavour. World of Food Ingredients. 2025;(October/November):52-54.