US cheese companies have agreed to step up efforts to reduce the sodium content in cheese and educate consumers about the limits of sodium reduction. At a meeting hosted by the Innovation Center for US Dairy 17 leading cheese firms, including the likes of Chr Hansen, Kraft Foods and Cargill, discussed the key challenges and opportunities related to sodium reduction. The companies are working pre-competitively on best practice to reduce sodium levels through formulation as well as process and manufacturing control.
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