Snacking is important as it provides a sense of satisfaction and energy in between meals. However, savory snack products are among the top sources for high-sodium food which are linked to the detrimental effects on blood pressure and cardiovascular health.  The food culture in this region with emphasis on complexity and intensity of flavor and taste, poses great challenge for food producers in the development of healthier products, specifically sodium-reduced food. In an effort to address this concern, we would like to share the use of U.S. Dairy Permeate as a natural “clean label” ingredient to reduce sodium and sugar for a better-for-you snack for Southeast Asia market.   The functionality of U.S. Dairy Permeate can also be extended as a cost-effective ingredient to replace the non “clean label” maltodextrin and non-dairy cream (fat powder) and the ability to serve as a bulking agent and excellent coating efficiency for the seasoning.

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