We’ve all heard the saying, “Everything in moderation.” When it comes to sugar and salt, it’s guidance that bakery and snack makers are increasingly taking to heart.
A convergence of forces is affecting food manufacturers, stemming from a growing body of research that suggests too much sugar and excessive salt from our foods are wreaking havoc with our health. Regulatory agencies, medical providers and the media provide consumers with regular reminders to watch their intake, but replacing these two ingredient staples is often easier said than done.
On the sugar side of the equation, there’s clearly room for downsizing. After all, Americans consume more sugar per capita than any other nation .1 Still, while consumers may say they want less sugar (and surveys often rank sugar reduction as a top desire), those same consumers have unyielding expectations for taste and texture.
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