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Take a Pass on Salt

By: Meredith Holihan, Mintel
Posted: October 28, 2010, from the November 2010 issue of P&F magazine.

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  • From P&F Magazine
  • November 2010 issue, pg 36
  • 1 pages

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When it comes to seasoning foods with a particular ingredient in the restaurant and retail sectors, salt is an obvious choice. Salt's widespread likeability in taste profile, versatility and extensive availability at an inexpensive cost make this ubiquitous mineral the ultimate option for seasoning purposes. Despite salt's longtime use in cook and as a table condiment, only recently has the additive come under ubiquitous scrutiny by governments, health organizations, consumer groups and the media for its adverse health effects when consumer in excess. In response to today's heightened concerns surrounding a high sodium intake, manufacturers and operators are promptly taking action to reduce their foods' salt levels.

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