Looking for my lost shaker of salt... Replacer: Flavor, function, future

Cereal Foods World

Volumn 56, Issue 1, 2011, Pages 5-19

  Heidolph, B B ^a   Ray, D K ^b   Roller, S ^c   Koehler, P ^d   Weber, J ^e   Slocum, S ^e   Noort, M W J ^f  

^a ICL Performance Products LP   (United States)

^b Natural Marketing Institute   (United States)

^c Kelley Drye and Warren LLP   (United States)

^d DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^e GENERAL MILLS INC   (United States)

^f TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79951763753     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-56-1-0005     Document Type: Article

References (42)

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36. The Dutch Food Reformulation Project, in which TNO, Wageningen University and Research Centre, and the National Institute for Public Health and the Environment (RIVM) together study the feasibility and consequences of food reformulation. First results are expected to be published soon.
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