Article: "Dialing Back Sodium Content"
Wondering how texture analysis can benefit your team?
A recent article in Food Business News discusses the challenges of reformulating food products for lower sodium content. Lower sodium products are becoming more popular as consumers seek healthier options to traditionally higher sodium foods such as meat and seafood products.
Sodium content reduction can be challenging because in addition to flavor, sodium also acts as a preservative and plays a critical role in the product’s texture.
Read the article here.