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.