When Less is More: Reducing Sugar and Salt in Baked Goods and Snacks

January 10, 2019 Cargill InPerspective

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.