Cargill has been in the salt business for more than 50 years, so it may seem surprising that when nutrition guidelines began calling for less dietary sodium, food manufacturers turned to us for help. But it made sense, because we know salt—so it stands to reason that we would also...
Cargill is hosting a free Webinar on February 29 with Food Processing's very own Erin Erickson as moderator. The webinar will provide an overview of the discussion of the rapidly changing environment surrounding sodium levels in foods.
I attended the Food Technology and Innovation Forum this week and had the pleasure of listening to numerous great minds in the food industry. One of those great minds was Dr. Robert Post, Deputy Director of the USDA's Center for Nutrition Policy and Promotion.