Final Seminar: Reducing Salt in Plant-Based Foods – What Does the Research Say?
Plant-based foods often contain high levels of salt – a challenge for both health and sustainability. Over the past two years, the project “Plant-based protein isolates with low sodium content for the production of healthy and climate-friendly foods” has explored how to reduce salt levels in protein isolates from yellow peas by optimizing the production process.
🗓️ When and how?
Date: Tuesday, November 11
Time: 13:00–15:00 (CET)
Location: Online
Language: English
The project also included a consumer study at a high school in Jönköping, where plant-based meals were tested and evaluated.
🔍 What will be presented?
During the seminar, we will share key findings from the project, including:
- How production methods affect salt content
- Sensory properties and consumer preferences
- Nutritional quality and environmental impact
- Industry perspectives on salt reduction
👥 Who should attend?
We welcome participants from academia, industry, and the public sector who are interested in plant-based foods, salt reduction, and sustainable production.