The development of healthier food is a broad field of application. Using special cell-based assay systems, BRAIN scientists in the SALT programs focus on salt reduction and salty taste improvement.
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.