Developing low- and reduced-sodium products: an industrial perspective
1986
Dunaif, G.E. | Khoo, C.S.
An overview, developed by a research toxicologist and nutrtion scientist of a major food company, focuses on considerations related to the development of acceptable low sodium (Na) foods, experiences learned in the development and marketing of low and reduced Na foods, and future considerations that may deserve attention by the food industry, the federal government, and the academic research community. Specific guidelines for developing such products are discussed. A list of 11 considerations that must be addressed when developing reduced Na foods also is included. (wz)
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