The quest by food companies to reduce excessive levels of salt, sugar and fat in their products has proven challenging, despite support from the European Union, which has funded several ongoing projects. "Replacement can lead to undesirable flavors, requesting the use of masking chemical agents to hide them," said José Manuel Barat Baviera of the Polytechnic University of Valencia in Spain. Technologies to reduce the ingredients while maintaining a food's original flavor are still evolving, experts say.

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