Natural Products Insider is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.
HomeIngredientsVitamins & MineralsSlide Show: Sodium: How Low Can You Go?

Slide Show: Sodium: How Low Can You Go?

Gallery-Slide Show: Sodium: How Low Can You Go?

Mixing Bowl
<p style="margin-bottom: 0pt; unicode-bidi: embed; word-break: normal; direction: ltr; text-align: left; margin-left: 0in; margin-top: 0pt; language: en-US; punctuation-wrap: hanging;">Salt can be on the outside of a product for appearance and taste, but it can go into a dough or batter for functions that affect everything from texture to shelf life. And that's before you address the other sodium-containing ingredients that influence the finished product. This Slide Show looks at effective strategies for reducing sodium while maintaining flavor and functionality.</p>

Salt can be on the outside of a product for appearance and taste, but it can go into a dough or batter for functions that affect everything from texture to shelf life. And that's before you address the other sodium-containing ingredients that influence the finished product. This Slide Show looks at effective

Register to view the full article

Registering as a member of Natural Products INSIDER will give you free access to premium content including digital magazines, webinars, whitepapers and more.

Become a member for free
TAGS: Archive Ingredients
Hide comments
account-default-image
user not logged in

More information about text formats

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish
Related
Network Insights