Baked goods manufacturers are starting to reduce or replace ingredients to cater to millennials’ penchant for food products with consumer-friendly ingredient lists.
Innovation, including thin, puffy and crunchier snacks, is redefining the snacking experience.
Salt is typically the first ingredient to be eliminated when trying to reduce sodium in grain products, but what does a food product developer replace it with?
Flakeselect® can help enable sodium reduction in foods through compacting technology.
Tortillas continue to grow in popularity while manufacturers seek new ways to increase their health appeal with some paying specific attention to sodium reduction.
Snacks are using flavor layering to create taste combinations that are sweet, salty and more.
Millet is ready for its moment in the superfood spotlight.
Cargill created FlakeSelect® Potassium Chloride/Sea Salt for those consumers seeking both sea salt and reduced sodium.
Alberger® salt’s shape influences many of its functional properties, including its adherence to food surfaces.