Food Scientists To Make Crisps Healthier So You Can Eat More

By Jon Partridge on at

Crisp lovers, rejoice! Scientists from the University of Nottingham have found that the salt in crisps is only released into the mouth around 20 seconds after chewing, and by that time, the crisps are probably on their way down your neck. The researchers say that this "salt burst" is underused and could pave the way for a reduction in salt but not taste within your snack foods.

Dr. Ian Fisk, a lecturer in the Division of Food Sciences and Tian Xing, a Masters Project student, both from the University of Nottingham, have been looking into how salt is released from crisps into the mouth. Their findings could prove incredibly useful to the snack world. If you're anything like me, and wolfing down a packet of crisps at most intervals in the day, then their findings could either aid your health or let you eat more.

"Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow. This would mean that less salt would be needed to get the same amount of taste."

Less salt with the same amount of flavour sounds like great news to me, and if you're ever worried about your daily crisp intake, look forward to the fruits of their labour in the future. [RSC and PhysOrg]

Image credit: Crisps from Shutterstock