Mushroom-derived peptides enhance saltiness by up to 70%, enabling low-sodium foods

Scientists have discovered that peptides derived from mushrooms can increase the perceived saltiness of food by up to 70% without adding sodium. This advancement offers a promising approach to reducing sodium intake while maintaining flavor, addressing health concerns related to excessive salt consumption. The finding could lead to the development of low-sodium foods that still satisfy the brain's reward system linked to saltiness.

Originally published by gnews