In Australia, Kellogg’s has announced a 20% reduction in the sodium content of its Corn Flakes and Rice Bubbles. The effort is part of a company plan to reduce sodium by 15% in all its cereals that exceed 400mg of salt per 100g by the end of 2013.
AdvancePierre Foods has introduced a line of Fast Bites breakfast sandwiches for vending, convenience stores and other grab-and-go foodservice outlets.
Infusions might be most often associated with ice cream and frozen desserts, but the concept is establishing a place for itself in other segments and categories. In incorporating these elements, manufacturers are discovering inclusions have a variety of selling points.
Purdue University food science researchers have studied for years creative processes to reduce egg bacteria while simultaneously lengthening shelflife.