Food scientists at University College Dublin have created a processed cheese product with 60% less sodium than full salt versions, and practically no difference in taste and structure.
Processed cheese is used by food manufacturers because it has several manufacturing advantages over unprocessed cheese, including extended shelf-life, resistance to separation when cooked, and uniformity of product. There are also significant economic advantages when compared to production by traditional cheesemaking processes.
“With so much processed food being consumed, western diets have about three times more sodium than is needed,” explains Michael O’Sullivan from the UCD Institute of Food and Health, University College Dublin, one of the scientists involved in the research.
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