Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions?
Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.
The American Heart Association says its recently launched consumer education campaign encouraging Americans to “break up with excess salt” seeks to “build an army of passionate and willing supporters” to pressure food manufacturers to reduce sodium in packaged foods.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Four years ago sodium was public enemy #1. The Institute of Medicine (IOM) was calling for the FDA to modify the GRAS status of salt and slash the daily value for sodium to 1,500mg, and the food industry was on high alert. Today, sugar is the new bogeyman, and while sodium intakes remain stubbornly high, the FDA has yet to issue voluntary guidelines. So is sodium reduction falling down the food policy agenda?
Salt reduction efforts around the world are making progress – but how has lower salt consumption affected health?
While new class action lawsuits over ‘all-natural’ claims on food labels are still filed in the ‘food court’ in California on a weekly basis, some recent orders from judges handling these cases present a glimmer of hope for beleaguered food & beverage firms, says one attorney.
More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according to the Centers of Disease Control and Prevention’s Morbidity and Mortality Weekly Report.
Ingredient suppliers are taking on expanded roles in the packaged food and beverage industry beyond just selling ingredients, from research and development to consulting.
The Grocery Manufacturers Association (GMA) has decided to share its database on how food manufacturers use chemicals that are Generally Recognized As Safe (GRAS) with the US Food and Drug Administration, an initiative the trade group claims will “improve the process and increase transparency for making GRAS determinations of ingredients added to food.”
The FDA’s proposed revamp of the Nutrition Facts panel misses a public health opportunity to mandate disclosure of phosphorus content on nutrition labels, despite the micronutrient’s association with adverse outcomes among kidney patients and growing evidence linking it to health problems in healthy people, claims the Academy of Nutrition and Dietetics(AND).
A class action lawsuit alleging that Coca-Cola misrepresents its flagship product as being free from added preservatives and artificial flavors, has been allowed to proceed by a judge in California.
Whole Foods Market has been targeted in another class action lawsuit alleging that products it labels as ‘all-natural’ are misbranded because they contain “artificial ingredients and flavorings, artificial coloring and chemical preservatives”.
The vast majority of sodium reduction activity in the US food industry is now being conducted by ‘stealth’ in order to avoid alienating shoppers, according to Tate & Lyle.
Will Keurig Cold really turn the soft drinks market on its head? Can natural sweeteners pull diet soda out of its funk? And what’s the next coconut water?
Two leading food industry associations have urged the Food and Drug Administration (FDA) not to set category-by-category limits for sodium amid rumors that the agency is planning to outline a new sodium reduction strategy this year.
Heinz has vowed to vigorously defend itself after becoming the latest food giant to be targeted in a false advertising lawsuit alleging it is misleading consumers by describing products made from GM crops as ‘all-natural’.
A federal judge has granted preliminary approval to a $3.4m settlement of a class action lawsuit accusing Trader Joe’s of falsely advertising certain products as ‘all natural’.
High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.
Bakers seeking to meet sodium reduction targets can take hope in new research conducted at Oregon State University that shows that consumers are willing to accept lower-salt breads and, if the reductions are small enough, may not even notice.
With uncertainty over GMO labeling creating anxiety throughout the food supply chain, more and more manufacturers are exploring how to...
Food & beverage manufacturers have long searched for taste-wise, health-wise and Earth-wise oil solutions. The innovators at Solaz...
We interrupt this webinar to bring you breaking news in functional beverages. Only on AIDP News Channel will you hear from exper...