Think sodium, not salt, when reformulating

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Think sodium, not salt, when reformulating
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium, not salt, to have a greater likelihood of success, says Cargill.

June 22, 2011, New Orleans – The food industry is equipped to achieve
realistic sodium reduction goals, but formulators must think about
sodium, not salt, to have a greater likelihood of success, says Cargill.
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