grant
UMTaste: Understanding the mechanisms by which umami taste influences salty and bitter taste to enable umami to drive salt reduction and improvement i
Organization UKRILocation United Kingdom
UKRIUK ResearchGrantActive
Description preview
The UK has been prioritising salt reduction since 2004 in response to the Scientific Advisory Committee on Nutrition (SACN) 2003 report on salt and health. In addition, the National Food Strategy has recommended eating less meat to reduce methane emission. Salt (NaCl) is used in foods for taste, preservation (reducing water activity), and for its…
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