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Slide Show: Sodium: How Low Can You Go?
Salt can be on the outside of a product for appearance and taste, but it can go into a dough or batter for functions that affect everything from texture to shelf life. And that's before you address the other sodium-containing ingredients that influence the finished product. This Slide Show looks at effective strategies for reducing sodium while maintaining flavor and functionality.
October 24, 2014
8 Slides
Salt can be on the outside of a product for appearance and taste, but it can go into a dough or batter for functions that affect everything from texture to shelf life. And that's before you address the other sodium-containing ingredients that influence the finished product. This Slide Show looks at effective strategies for reducing sodium while maintaining flavor and functionality.
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