13. WHO 推奨WHO 推奨
The WHO recommends a daily salt intake ofThe WHO recommends a daily salt intake of
no more than 5 g per personno more than 5 g per person to reduce theto reduce the
risk of high blood pressure, a risk factor forrisk of high blood pressure, a risk factor for
heart disease, heart attack and stroke.heart disease, heart attack and stroke.
However,However, most Europeans consumemost Europeans consume
8 – 11 g of salt each day8 – 11 g of salt each day..
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41. Flavour CreatiFlavour Creati
on !on !
様々なアイデアと様々なアイデアと
サイエンスバックグラウンドサイエンスバックグラウンド ““Contrast effects such as layering or the useContrast effects such as layering or the use
of encapsulates are examples of productof encapsulates are examples of product
technology solutions to maintain saltinesstechnology solutions to maintain saltiness
perception with less salt.perception with less salt.
““Double emulsions (water-in-oil-in-water)Double emulsions (water-in-oil-in-water) inin
which the salt is concentrated in thewhich the salt is concentrated in the
external water phase can achieve the sameexternal water phase can achieve the same
effect.effect.
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43. CC REATION OF NEW RECIPESREATION OF NEW RECIPES
WHY???WHY???
** Line extensionLine extension
** Offer new flavors to customersOffer new flavors to customers
** Expand our marketsExpand our markets
** ExpertiseExpertise
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44. CREATION OF NEW RECIPES
HOW ???
Points to consider:
1. Cuisine
2. Fresh raw materials knowledge
3. Product knowledge
4. Dehydrated raw materials knowledge
5. Formulation knowledge 4444