Abstract
Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume is hidden in processed foods. The Low salt products project had comprehensive participation from Norwegian fish and meat industry and RTD-institutes and was coordinated by SINTEF Fisheries and Aquaculture. The Project was running from 2008 until 2014, and has increased knowledge within salt reduction of Norwegian fish and meat products. The work was divided into three work packages focusing on food matrix and water interactions (RAl), shelf-life prediction and design of alternative preservation methods (RA2) and process- and technological improvements (RA3). Two PhD students and four MSc students have been educated within the field and several publications have been published in international journals. Within the Project period, many of the industry partners have introduced new low salt products to the Norwegian market (sausages, cooked ham, etc). Furthermore, the project has given knowledge important in the development of limit values for salt in the label "nøkkelhullet". At least two spin of projects have been started (Salto and ProHealth, Norwegian Research Counil). A summary of the project results are given in this report. The project was funded by the Norwegian Research Council and industry partners.
