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.