Vinegar could be used for salt reduction: Study
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Archives for May 28, 2009
Frito-Lay cooperation targets cost value from crisp packet waste
Packaging waste derived from snack goods like potato chip packets may provide manufacturers with versatile new ways to cut their environmental impacts by using the materials in bags, pencil cases and even building products, says one US-based group.