In Response to Questions on Sodium and Bringing Products to Market

We continue to get good questions in the comments section of this blog. Recently, we heard from a reader who wanted to know more about using different salt crystal shapes and the steps that need to take place to bring a new food product to market. Those questions can be found here. One of the things we are studying is the way a chip “holds” salt and salt perception. When you eat a chip, only about 20 percent of the salt actually dissolves on the tongue before the chip is chewed and swallowed while the other 80 percent is swallowed without contributing to the taste. Chips actually have comparable amounts of sodium (from salt) to other foods, such as breads and cereals, but those taste less salty because the salt is mixed in, while chips tend to taste more salty because the salt is usually on... Read more