Company has reduced sodium by 20% across its 10 key U.S. product categories.

Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.

Regional differences delay whole grain acceptance by students.

Traditional hoagies can contain between 300 to 400 mg of sodium.