The front cover of issue 5 features artwork by Natalie Chiu from The University of Nottingham. Along with her colleagues, Natalie investigates a microstructure approach to reduce sodium levels in emulsion based foods. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste.
Have a read of the full article below – its free to access for the next six weeks:
Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, 6, 1428-1434
DOI: 10.1039/C5FO00079C
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