Does processing by Microwave Volumetric Heating enable the reduction of salt in ready meals, without the loss of flavour and shelf-life

Most UK adults currently exceed the daily recommended intake of salt. Reducing the salt content of convenience foods is likely to reduce overall salt consumption and have a positive impact on public health. Food cooked using Microwave Volumetric Heating (MVH), a unique technology developed by Advanced Microwave Technology (AMT) Ltd, has been observed to be 'saltier' than that cooked by conventional means. The key objectives are: 1. To formally compare recipes cooked by MVH and conventional methods for taste, 2. To reformulate 4 food products cooked by MVH to comply with recommended salt levels (FSA 2012) and 3. Assess the products in terms of key food attributes, nutritional analysis and shelf life. This new knowledge will have significant potential to assist the reformulation of reduced salt foods which will have great added value for food manufacturers.