While the food industryís interest in formulating low-sodium foods continues, one recent survey suggests consumers have a lot to learn about the health risks associated with high sodium intake.
The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.
Convenience may once have been the calling card of cereals and, specifically, cereal bars, but today’s consumer is more demanding than ever and has come to expect more than simply time savings.
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