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Reduced sodium
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Many consumers are becoming increasingly aware of the amount of sodium in their diets. While that awareness has translated to growth for some reduced sodium categories, consumer perception can be that reduced sodium foods taste inferior to full sodium products. Imagine the category potential if lower-sodium foods tasted better. Cargill has solutions to help customers optimize taste while reducing sodium content. Key sodium recommendations from the Dietary Guidelines for Americans 2010Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg recommendation applies to about half of the U.S. population, including children, and the majority of adults.*
* http://www.health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf |
Product Concepts
For application ideas, ask our technical team for prototype concepts and their specific nutrition facts and ingredients. Nutrition facts and ingredients are not presented here as these applications are simply ideas and concepts.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations. |
