Sodium contrast for reducing sodium content

摘要

The invention allows for the production of a savory food product with reduced sodium content. The savory food product is formed from a mixture of cooked food pieces selected from a first portion and a second portion at a predetermined application ratio. The first portion of food pieces is salted a first salt intensity and the second portion of food pieces is salted at a second salt intensity. Preferably, the first and the second salt intensities have an application amplitude of at least 20% so that sodium content can be reduced without sacrificing the perceived saltiness of the savory food product.