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.
Processors are formulating-out fat and sodium and working in legumes, whole grains, soluble fiber and omega-3s.
There’s much logic – and business opportunity – in the newly released Dietary Guidelines
The new year will see more alternative proteins and sweeteners, Southeast Asian flavors and 'sweet heat,' and cleaner, more natural everything.