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In today’s health-conscious market, reducing sodium remains a difficult challenge. Optimizing taste, texture and shelf life are critical to success.
In this new white paper, we examine the advantages and drawbacks of popular salt reduction strategies, and outline how to overcome the most common challenges.
Containing proprietary Corbion Purac research into multifunctional, fermentation-based solutions, this white paper is a must-read for food manufacturers and processors looking to reduce sodium content while aiming for cleaner labels and retaining original product quality.
Ready to put salt on hold?