The present disclosure relates to a sugar substitute composition comprising components selected from at least one regular sugar, maple syrup, and honey, at least one herb extract, at least one soluble fiber, at least one natural sweetener, at least one sugar alcohol, at least one anti-caking agent, and at least one vitamin and minerals. The composition substantially reduces the ill-effects of consuming regular sugar.

The present disclosure relates to a sugar substitute composition comprising components selected from at least one regular sugar, maple syrup, and honey, at least one herb extract, at least one soluble fiber, at least one natural sweetener, at least one sugar alcohol, at least one anti-caking agent, and at least one vitamin and minerals. The composition substantially reduces the ill-effects of consuming regular sugar.

Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.

Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.