In experiments on sausage, replacin

In experiments on sausage, replacing sodium with carrot fiber had virtually no effect on texture. "The results from the tests are promising ," said Wouter de Heij, director, TOP bv. "The challenge was to reduce salt. Now it turns out that it may also be possible to exclude unnatural additives. With this we possibly found the key to salt reduction in which no adverse effects occur in the end product." The first meat product using the fiber and technology will hit the market in 2015.