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Ranch dressing is one of the most popular salad dressings and dipping sauces in the US, yet previous efforts to get rid of MSG in this classic salad dressing and dip have been unsuccessful until now.
Jungbunzlauer’s sub4salt cure helps meat processors to create cured meat products with up to 35% less sodium without compromising taste, texture and microbiological stability.
Industry judges honored Tate & Lyle’s new salt-reduction ingredient, SODA-LO Salt Microspheres, as the “Heart Health and Circulatory Innovation of the Year” and as the overall “Most Innovative Health Ingredient of the Year,” during the NuW Excellence Awards at Health Ingredients Europe.
Consumers’ love affair with processed food, combined with a rising awareness of the damage that high levels of salt can do to health, will make food and drink with reduced salt formulations a massive opportunity for manufacturers globally in the near future, finds Business Insights.