Salt adds taste, stabilizes the leavening process and acts as natural preservative. But food companies are faced with reducing salt in many foods. What they replace it with depends on the formulation, and must be carefully selected.
Yogurt still leads the category in innovation; all sub-categories are reducing sugar and cleaning up labels.
We take a look at what's adding an extra dash of flavor to foods with this product focus on condiments and dressings.
With added sugars highlighted on the updated Nutrition Facts label panels, product developers face increased pressure to reduce them in foods and beverages. Sugar substitutes and other tricks can maintain a sweet taste and functional performance.
White Papers: In Depth Research
Posted: Nov 01, 2016
Food Processing tackles five somewhat controversial ingredients – and one lauded ingredient – in this e-handbook.
Posted: Jul 27, 2016
Clean label ingredients offer manufacturers myriad options for their food and beverage products.
Posted: Jun 01, 2016
Get a glimpse into Parker's new white paper: Reaching the New Snack Consumer
Posted: Sep 11, 2015
In this Special Report you'll learn research chefs and R&D team leaders are being tasked to develop products with simpler, cleaner labels.