Sodium Reduction
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
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Organisations
| Description | Market potential of the proposed technology was evaluated. There is clear market potential and as such an Innovate UK award was applied for with SPG innovation and successfully awarded. As the technology is in exploitation it cannot be detailed yet. |
| Exploitation Route | An ingredient is being developed for the food industry for salt reduction. |
| Sectors | Agriculture, Food and Drink |
| Description | Novel salts are being developed that will be available for use by consumers and industrial applications. |
| Sector | Agriculture, Food and Drink |
| Description | SmartSalt - salt reduction in food |
| Amount | £78,879 (GBP) |
| Funding ID | 104430 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 09/2018 |
| End | 09/2019 |
| Description | Smartsalt - Optimising the production of a novel salt ingredient |
| Amount | £83,985 (GBP) |
| Funding ID | 73871 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 05/2020 |
| End | 11/2020 |
| Description | Invited Public Presentation on Sodium Reduction in South Australia |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | Invited Public Presentation on Sodium Reduction in South Australia hosted by the University of Adelaide |
| Year(s) Of Engagement Activity | 2020 |
| Description | Magazine article on salt reduction |
| Form Of Engagement Activity | A magazine, newsletter or online publication |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Third sector organisations |
| Results and Impact | Salt reduction work was published on UoN VISION magazine and online. https://www.nottingham.ac.uk/vision/vision-reducing-salt |
| Year(s) Of Engagement Activity | 2019 |
| Description | Poster at Dissemination Event |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Professional Practitioners |
| Results and Impact | Posters covering project findings at DRINC Dissemination event in Birmingham |
| Year(s) Of Engagement Activity | 2020 |
| Description | Presentation on Salt Reduction at CAAS, Beijing, China |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | Presentation on Salt Reduction Strategies for the North and South Asian Food Industries |
| Year(s) Of Engagement Activity | 2019 |
| Description | Salt Reduction Talk to the Australian Institute of Food Science and Technology Summer School |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Undergraduate students |
| Results and Impact | Presented at the AIFST summer school at the University of Adelaide in March 2019 to Undergraduates, Postgraduates and prospective students on salt reduction |
| Year(s) Of Engagement Activity | 2019 |
| Description | Talk at Outreach Science event |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Public/other audiences |
| Results and Impact | Does Low Salt Taste As Bad As It Sounds? Nottingham: Pint of Science Festival 20-22 May 2019 |
| Year(s) Of Engagement Activity | 2019 |