A host of new low-sodium ingredients is helping bakers and snack manufacturers give consumers what they want: Intriguing products with less salt and more flavor. Romy Schafer, Contributing Writer
April 23, 2012
The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.