Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.

Flavour enhancement, umami impact and sodium reduction is the name of the game on Biorigin’s booth where, fittingly, visitors are tucking into some re

Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘sal