At Any Given article in time in our ever-Evolving food industry, Various market drivers actively move the business forward. These days, the two angles is a key Product Development continually Rise to the Forefront of R & D's-and-consumers' collective consciousness: natural and low sodium.
Traditional routes Thurs cutting sodium in foods not have Generally Involved sodium replacers That help Maintain a salty taste in the food. However, These replacers Can Contribute an Unwanted off note to the product, of varying intensity Depending on the formulation, wakes Can Require masking.
At this point-before Even considering the vital point of product Stability (salt, on all, is a functional Ingredient from a food-safety stand point)-we 're adding two or more Ingredients to the mix in the place of some or all of the sodium in a product. That sodium is often contributed primarily by salt, an Ingredient Inexpensive. Add in the Need for Increased Protection preservative to the food, and Ingredient costs, and the Ingredient Statement, continue to Grow.
But the Clarion Call to cut sodium across the board in foods has inescapably sounded, setting R & D across the industry Thurs task toward finding workable solutions, Including "all-natural" options That jibe with an Increasing consumer demographic That reads labels, Avoiding anything That sounds unfamiliar or "Chemically oriented." As noted in a Feb.. 16, 2010 press release from the Natural Marketing Institute, Harleysville, PA, 'pure and simple "is projected Thurs form the Basis of a top trend in the coming decade, and this encompasses concomitant ideas of like" cleaner Labeling "and" less is more ".
For a natural product like cheese, wakes jo inhabits a realm such "friendly Thurs Consumers, meddling With its pedigree Can Prove unsuitably counter-intuitive.
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