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October 16, 2013
Reducing sodium in a formulation can wreak havoc on the appeal of a food product. This Report offers an overview of recent innovations in sodium-reduction systems that help mitigate the challenges of cutting the sodium content in a range of food products.
A wealth of new sodium-reduction ingredients can help food product designers overcome the complex task of reducing sodium while maintaining product flavor, texture, appearance and safety.
Health implications of excess sodium consumption.
Research-based strategies for sodium-reduction success.
New ingredients that can help cut sodium content while maintaining product quality.
Jungbunzlauer is one of the worlds leading producers of natural and nature-identical ingredients for a variety of formulations. Jungbunzlauers sodium reduction strategy goes beyond salt replacement, offering an expanded range of HealthyChoices ingredients. Jungbunzlauers products address the industrys needs by providing multiple advantages, such as sodium reduction without compromising taste or functionality. Jungbunzlauer is a solutions partner, offering customers exceptional support and high quality natural ingredients.
Observing the top health trend towards sodium reduction, Jungbunzlauer has met the challenge with a strategic overview, addressing the industrys reformulation needs for processed foods.
Addressing the Top Health Trend — Sodium Reduction
Jungbunzlauer makes sodium reduction easier in a range of applications including baked goods, meat products, soups and snacks, maintaining the desired functionality and taste characteristics.
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