Purpose: Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach: The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings: The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications: More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications: Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value: No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

This study examined how visual attention to specialty coffee label elements relates to consumers’ stated purchase intention. A total of 105 regular specialty coffee consumers viewed the front and back panels, simultaneously, of six commercially available labels while their eye movements were recorded with an eye tracker. Areas of Interest (AOIs) were defined for the label’s content, and a Normalized Fixation Ratio (NFR; proportional fixation time scaled by AOI area) was calculated. Purchase intention was measured on a seven-point structured scale, and the association between NFR and purchase intention was modeled using Landscape Segmentation Analysis (LSA). Heatmaps showed that central regions of the front and back panels were attentional “hot zones”, particularly when they contained sensory claims, cupping score, origin and traceability, roast level, coffee variety, and the “specialty coffee” designation. In contrast, weight, best-before date, grain or ground, and contact information consistently received little attention. Higher NFR values for sensory and origin-related cues were positively associated with purchase intention; labels that gave these attributes visual prominence achieved the highest intention scores. These findings indicate that consumers prioritize sensory and traceability-related information over technical or administrative cues and that both the content and graphic salience of label elements are critical for driving perceived value and choice. Results provide evidence-based guidance for structuring specialty coffee labels to optimize communication.

Percepção de oleogustus por indivíduos de diferentes estados nutricionais