Flavor Up and Salt Down

January 1, 2006

With the growing epidemic of high blood pressure, heart disease and stroke, consumers are beginning to realize the health benefits of a low-salt diet. However, simply cutting back on the salt in an existing food is not a good taste solution. Food processors can now formulate with up to 40% less salt, and keep the enhancement value of a full-salt food product with new salt-reducing flavor enhancers from Bell Flavors. The ingredients can be customized by Bell's experienced R&D labs to create optimal results for your product and are available in liquid and spray dry forms. The flavors are kosher, clean label, USDA approved, heat-stable and freeze/thaw stable. They increase intensity and provide longer-lasting flavor. Bell Flavors & Fragrances, Simon Poppelsdorf,simonpoppelsdorf@bellff.com, 800-323-4387

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Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.