Nov
15,
2016
Natural alternatives benefit sensory attributes, as published in Food Manufacturing Africa. Read how yeast can help to reduce sodium.
Nov 15, 2016
Salt perception is a strong marker of sensorial attributes and consumer acceptance in food products. The use of salt or sodium chloride in food processing is at an all-time high. This is the result of consumer expectations of processed and convenience food that often results in an overconsumption of salt.
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