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New data proves once again that voluntary approaches to sodium reduction are not working, says CSPI
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
Patent granted for Tate & Lyle’s SODA-LO sodium reduction product and manufacturing process
A US patent covering Tate & Lyle’s Soda-Lo salt microspheres and the process to make them has been granted.
Sodium reduction - The road ahead
Is sodium reduction really necessary?
The stealthy approach to sodium reduction in foods—cutting levels bit by bit so that consumers don’t notice—has evolved to the point that some observers question whether it is necessary at all. Understandably, those in the business of selling sodium reduction solutions disagree, leading to an interesting debate on both sides of the issue.
Special edition: Sodium reduction - The road ahead
Sodium reduction: ‘Savory products across the board are struggling with sodium reduction’
Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
Is population-wide salt reduction necessary?
Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
WASH: Stealthy reduction still best – but all food needs clearer salt labelling
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH) Clare Farrand.
Special edition: Sodium reduction - The road ahead
Food manufacturers might have cut out 'hundreds of tons' of salt, but US sodium intakes have continued to rise steadily, reveals new study
Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to rise steadily.
Stealth sodium reduction? Consumers are attracted to low sodium claims on foods, says new analysis
Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
CSPI attorney on ‘natural’ lawsuits: ‘All that matters is what consumers think natural means. And consumers are entitled to be incorrect’
We have heard from attorneys representing food and beverage manufacturers about what Judge Richard Seeborg’s decision to throw out a lawsuit vs AriZona Iced Tea could mean for other ‘all-natural’ cases. But what do lawyers representing consumers in such cases think?
Why all food manufacturers - not just those in organics - should read new NOP draft guidance outlining what ‘natural’ means
In the absence of a clear legal definition of ‘natural’, food marketers seeking to avoid legal challenges over it refer to a variety of sources for guidance.
Sensient: New yeast extracts can help cut sodium by 50%
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
Kemin hails ‘game-changing’ approval by USDA for new antimicrobial for the meat and poultry industry
Manufacturers of ready-to-eat meat and poultry products have a new weapon in their arsenal against Listeria monocytogenes as the USDA adds liquid sodium propionate to its list of approved antimicrobials.
Sweden’s Salinity brings all-natural mineral to US salt reduction market
A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or functionality.
Natural antifungals from sourdough have food potential: Researchers
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Supply-demand imbalance escalating natural antioxidant market: F&S
A demand-supply imbalance has escalated the prices of natural antioxidants as food preservatives, leading to a trend to blend antioxidants to satisfy consumer demand for natural, says a new report.
Monell gets $1million to tackle unanswered questions of salt taste perception
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
Food makers turn to natural antioxidant blends to manage price spikes
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
General Mills on a quest for all-natural label-friendly yeast and mold inhibitors
General Mills is seeking label friendly ingredients that prevent the growth of yeasts and molds in dry packaged fruit-based foods.
Sodium reduction trend to stay for another 10 years: Univar
The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.
Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)
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.
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