Chicken processing byproducts may yield peptides to replace salt in foods. Natural Resources Institute Finland
Chicken processing byproducts may yield peptides to replace salt in foods.

Partnership looks to food byproducts for salt substitutes

Chicken processing byproducts may yield peptides to replace salt in foods.

The Natural Resources Institute Finland (LUKE) and the meat and food company HKScan are conducting joint research into what food industry byproducts could be used to replace salt.

Peptides that are suitable candidates have already been tasted, LUKE said.

For Mika Tuomola, vice president of research and development at HKScan, it is self-evident that the food industry needs research partners.

“The dialogue between research and business has improved considerably in

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TAGS: Poultry
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