Levona Brio helps cut sodium without compromising its functionality
The ingredient supplier demonstrated how its Levona Brio, Salona Sea Salt and Adepic Acid can improve the shelf life and flexibility of tortillas while also reducing their sodium content by 22%. For example, the Levona Brio reduces sodium while maintaining the functionality of sodium to create light, defined layers in the tortilla, said Marty Brouillettle, senior technical sales manager at ICL.