Changing Taste

Wednesday, September 13, 2017

As a chef, you can help your customers discover the many exciting ways to flavour dishes without a lot of salt. Here are a few to try...

 

Some chopped vegetables on a board and in a mixing bowl
PizzaBurgersSalads
More: Vegetables (peppers, spinach, dried tomatoes, avocado), fruits (pineapple, pears, apples), fresh herbs, chilli, unsalted nuts, chickenMore: Fresh vegetables (lettuce, tomatoes, cucumbers), avocadoes, jalapeños, sautéed onions and mushroomsMore: Fresh greens, vegetables and fruits, dried fruits (raisins and cherries), unsalted nuts, dressings on the side
Less: Pepperoni, bacon, ham, extra cheeseLess: Bacon, cheese, BBQ sauceLess: Salty nuts or seeds, dressings on the salad
PastaSandwiches 
More: Tomato-based sauces, fresh herbs, chilli, in-season vegetables steamed or lightly sautéed, chickenMore: Fresh vegetables (lettuce, tomatoes, cucumbers), fresh herbs (basil), roasted peppers, avocadoes, sautéed onions and mushrooms, chicken, egg, mozzarella cheese, reduced-fat mayo 
Less: Cheese, bacon, sausage Less: Ham, cheddar cheese, pickles, mustard 

 

Freshly washed broccoli in a bowl

Adjusting the palate

Humans (even babies) have a preference for sweet and salty flavours. However, these tastes can be changed, and people can adapt to either lower or higher levels of saltiness. When changes are made gradually, they may go by almost unnoticed.1

How low can you go?

Based on all of the work we’ve been doing at Nestlé Professional to reduce sodium in our recipes, our experience and findings tell us that you can generally reduce sodium in a recipe by 10% without having a perceivable difference in taste for your customers. So, if you’re planning to reduce sodium on your menu, try small reductions over a period of time to evolve diners’ tastes. It’s stealthy, but it works. Many foods sold in supermarkets have already been reformulated to reduce the salt content, so consumer's palates are already changing.
 
 

Did you know? The word salary comes from the Latin salarium, which referred to the money paid to Roman soldiers for the purchase of salt—and thus the expression “worth his salt”.2

 

For more information about Nestlé’s nutrition, health and wellness commitment, please contact us.

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