A New Approach to Reducing Salt, Yet Retaining Taste

MSN

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This new technology developed by Washington State University scientists called MATZ can help reduce sodium in processed foods.

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Nationalgeographic.co.id—New technology designed by scientists from Washington State University can help reduce sodium in food processed while retaining taste and texture.

The researchers used Microwave Assited Thermal Sterilization (MATZ) to kill pathogens without compromising taste intensity in the common problems that occur with retort, the method currently used to preserve food.

In a study published in Journal of Food Science, a tasting panel evaluated mashed potatoes produced using both methods. How is the result?

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