According to the latest data of the World Health Organization (WHO), European consumption of 8-12 grams of salt a day. Meanwhile, the amount of salt recommended only needed 5 grams per day. Approximately 77% of the salt derived from the processed food industry. Group list includes products like bread, cheese, snacks, ready meals, cold cuts and sausages. The biggest problem is the salt contributes to high blood pressure and cardiovascular disease. Other issues related to eating too much sodium causes of diseases such as kidney disease, osteoporosis or even stomach cancer.

Research taste and processing techniques

TASTE project funded by the EU, the researchers at the Fraunhofer IVV has been working with partners from Iceland, Ireland, France, Spain, Slovenia and Germany to investigate whether seaweed can substitute for salt not. Saltwater algae naturally salty and contains minerals like potassium and magnesium, as well as trace elements. The researchers concluded that brown algae can be used as a salt substitute and reduce the salt content in processed foods industry.

As well as studies of algae aroma and taste, the scientists from Freising have developed the essential ingredient in the production line. The Institute also tested the seaweed ingredients in bread originate. TASTE research focuses on three large saltwater algae: Ascophyllum nodosum, fucus vesiculosus and latissima saccharina. Originating from Europe, the brown algae can be grown in coastal areas or wild harvested.

Together with partners, the IVV researchers have identified the substances are not contained in the seaweed. Wimmer explained, we have developed the technical process based on the data. The aim is to produce a product that can be algae processing industry as a salt substitute. The challenge is crushed algae but preserve the minerals contained in it, while eliminating the strong odors.

Then the researchers ground, cooked, whitening and dried. The necessary equipment have different sizes in the center of the Institute of Food Technology Freising. Parallel to this stage, the two partners have processed algal enzymes. The result is a type of brown seaweed green can be used as a salt substitute in the future. Wimmer said, "The results of the study are two methods for species Ascophyllum nodosum and latissima saccharina, is research on experimental scale up to 400 liters".

However, salt to make bread, ham ... then why? Our taste when made from seaweed will look like? Will they change the characteristics and appearance of the product? We still are manufactured with the same quality? This is all what the researchers are testing the sausage products, snacks, soups and sauces. Experts consider white bread - one of the biggest culprits have exceeded the amount of salt allowed. Their conclusion: blue brown clear seaweed powder remained after baking and not as strong as salted salty, easily handled and can help reduce the salt content.

Wimmer said: "Salt can not be replaced completely: it as a basic ingredient in the recipe, nothing like it."