Consumer Acceptance of Reformulated Food Products

A systematic review and meta-analysis has been published in the journal Critical Reviews in Food Science and Nutrition, which has investigated consumer acceptability of a number of food products, including bread, cheese, soups and processed meats, following reformulation to reduce their salt content. The review found that salt content could be reduced in some foods by up to 70% without significantly impacting on consumer acceptance, and provides evidence that greater salt reductions are both achievable and viable and should be implemented by food manufacturers. 

The review and meta-analysis can be accessed here