In Australia, Kellogg’s has announced a 20% reduction in the sodium content of its Corn Flakes and Rice Bubbles. The effort is part of a company plan to reduce sodium by 15% in all its cereals that exceed 400mg of salt per 100g by the end of 2013.
My dears, I cannot tell a lie. I am sitting in a celestial garden as I write. The edge of its round borders are marked by arcs of solid concrete to be used as benches or as places to lie down should a wave of laziness overcome garden-goers.
With children now regularly eating out at restaurants, watching TV cooking shows with their parents and being exposed to new foods while traveling, the days of basic fare have gone.
Consumers continue to eat and drink for health and are willing to pay more for functional properties. Probiotics, long limited to the dairy sector, are quickly expanding their potency and reach, while food formulators find new uses for galacto-oligosaccharides; not only do they help with taste and texture, but also with satiety.
In Japan, gelatin producer Jellice Co. has developed and introduced a functional food ingredient that is said to increase the body's ability to heal itself.