{
  "id": 14241074,
  "title": "Mushroom-derived peptides boost saltiness by up to 70%, offering a path to low-sodium foods",
  "url": "https://urgent.news/2026/10/13/mushroom-derived-peptides-boost-saltiness-by-up-to-70-offering-a-path",
  "topic": "science",
  "section": "Science",
  "published": "2026-10-13T16:00:12.000Z",
  "source": {
    "name": "Phys.org",
    "slug": "phys-org",
    "url": "https://phys.org/news/2026-10-mushroom-derived-peptides-boost-saltiness.html"
  },
  "original_language": "en",
  "account": null,
  "summary": "Scientists have found a way to make salt taste saltier without increasing its sodium content, a welcome development in the culinary world. Salt is a powerful flavor enhancer, drawing out the subtle flavors of a dish while balancing sweetness and bitterness. Its appeal comes hand in hand with some drawbacks. Salt activates the brain's reward system, making food more pleasurable, but eating too…",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}