Sodium reduction will be a hot topic for 2010. Media, as well as consumers, will be asking food companies, “What are you doing to lower salt in foods?”
Highly regarded for its antioxidant properties and credited with helping to reduce risk of diseases, such as cancer and heart disease, vitamin E also slows foods from becoming rancid.
Globally, the markets for products for cardiovascular health, aided by ingredients from phytosterols to omega-3s to grains and hypertensive proteins, show a healthy future.
A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.
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