Does salt reduction mean taste reduction?
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
Archives for November 26, 2010
Bran fibre shows sugar-reducing, gut health boosting potential in cookies
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
General Mills taps into health trend with 2010 reformulation efforts
General Mills has reformulated products representing a quarter of its US retail sales during the 2010 fiscal year to improve their health profiles, the company has said.
DSM joins New York Academy of Sciences nutrition council
DSM has joined the Leadership Council of the New York Academy of Sciences’ Global Nutrition Science Research Initiative as the company continues to tackle the problem of hidden hunger.
Natural Soda to expand Colorado sodium bicarbonate production
Natural Soda has said it will incrementally increase production of sodium bicarbonate from 125,000 to 250,000 tons a year after the Bureau of Land Management approved its mining plan in Rifle, Colorado.