Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.
Dealing with oxidation-prone fish oil emulsions in sensitive dairy applications will be a little less problematic with a new system solution from Kalsec.
Salt levels may be reduced by up to 48% in commercial vegetable soups without affecting consumer liking, says a new study from Ireland.
Tate & Lyle has developed several ‘ready-to-use recipes’ helping US firms slash sodium in bread, peanuts and microwave popcorn by using tiny salt ‘microspheres’ which deliver a disproportionately salty taste for their size by maximizing surface area relative to volume.
Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.
Dietary exposure to high levels of phosphorus could be increasing the risk of cardiovascular disease, according to one kidney specialist.
Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.
Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
Kraft Foods is inviting potential partners to pitch ingredients that could help its product developers lower water activity in foods without adding sodium or sweetness.
A California judge has granted in part a motion to dismiss a class action lawsuit filed against Jamba Juice over ‘all-natural’ claims, but has given the plaintiff the right to amend his complaint.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
Last week, researchers published findings from dietary data collected from thousands of individuals over 40 years, saying that only nine people out of 20,000 ever met the joint guidelines for both sodium and potassium – and even then, only within diets that lacked in other respects. Have we set the bar too high?
Reducing the sodium-potassium ratio in US diets to within recommended levels would require extraordinary efforts, according to a new study in the American Journal of Clinical Nutrition, as more than 99.9% of the population fails to meet guideline amounts for both minerals.
Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new study published in the Journal of Sensory Studies, but how quickly can consumers adjust their preferences?
Grow Green Industries and PL Thomas showcased their new natural antimicrobial ingredient at IFT, intended to enhance food safety and increase shelf life across a wide range of applications.
Sleep deprived but indefatigable, the FoodNavigator-USA team powered through day three of the IFT show in Las Vegas, meeting experts on sugar metabolism, natural colors, high oleic cooking oils, immune health ingredients, sodium reduction solutions and flavor trends.
Unilever has already reduced salt in many of its products by 25% but is looking for potential partners to help it reduce sodium by a further 15-20% ”without compromising the taste of our products”.
A high salt diet may lead to increased damage to blood vessels in addition to high blood pressure, the two of which may act independently and synergistically to increase the risk of heart disease, say researchers.