How big food companies cook up fresh recipes

07/25/2013 | New York Times (tiered subscription model), The

In labs at PepsiCo and elsewhere, chefs and food researchers are collaborating on healthier, fresher mass-market recipes. They're learning that smoking food can help reduce the need for salt; that parsnips can substitute for butter and cream; and that less sugary breakfast cereals can still taste good. "It's a real challenge not to use salt, fats and sugar. But that's what makes this so interesting," says chef Kristopher Plummer.

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