date:Apr 14, 2014
rs address the rising costs of raw materials as well as consumer demand for better-for-you products, including reduced fat and lower calorie products.
For example, up to 14% savings may be achieved when reducing vegetable oil from 45% to 33% in a salad dressing. For a manufacturer producing 50 million pounds of dressing, the cost savings could amount to approximately $1,200,000/year. And over 25% cost savings can potentially be achieved when eliminating eggs from spoonable dressings to allow al