Healthy food without an off-taste
Based on unique cell-based assay systems, within its SALT-E program BRAIN focusses on the reduction of salt in foods.
The development of healthier food is a broad field of application. Using special cell-based assay systems, BRAIN scientists in the SALT-E program focus on reducing salt.
The aim is to rule out any compromises with regard to people's taste habits, some of which have evolutionary reasons. A bitter taste is a key issue in this context, since it is often activated together with other taste receptors. Natural plant-based substances make it possible to develop alternative flavor carriers and mask bitter tastes.
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- is a BRAIN development program for the reduction of salt in foodstuffs.
- includes the identification of natural products which mask bitter taste.