Mushroom-derived peptides boost saltiness by up to 70%, offering a path to low-sodium foods
Image: Phys.org
ad slot · in-content video 16:9
Coverage
More coverage
- Scientists have found a way to make salt taste saltier without increasing its sodium content, a welcome development in the culinary world. Salt is a powerful flavor enhancer, drawing out the subtle flavors of a dish while balancing sweetness and bitterness. Its appeal comes hand in hand with some…