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Sodium reduction

Americans consume far more sodium than experts recommend - and with an estimated 75 percent of the average consumer's intake coming from packaged foods, industry has come under pressure to reformulate. Apart from compensating for the functional attributes of salt, the major challenge for manufacturers is to reduce sodium without reducing consumer flavor acceptance.

Canadian taskforce outlines sodium reduction strategy

30-Jul-2010 - Canada’s Sodium Reduction Taskforce has issued its report outlining how it aims to cut Canadian per capita sodium consumption to 2,300mg a day by 2016 – including voluntary targets for industry.

Adult rats’ sodium appetite linked to early polyunsaturated fat deficiency

29-Jul-2010 - Diets that include too little polyunsaturated fat in early childhood could lead to increased appetite for sodium later in life, suggests a new rat study published in the journal Appetite.

Sargento targets cheesemaking process to reduce sodium

28-Jul-2010 - Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.

Ajinomoto sodium reduction system ‘fools the tongue’

26-Jul-2010 - Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.

Del Monte to cut sodium by 20 percent

23-Jul-2010 - Del Monte has become the latest company to outline a sodium reduction strategy, saying it intends to cut sodium by 20 percent across its vegetable, tomato and broth products by 2015.

CDC finds 90% of Americans consume too much sodium

25-Jun-2010 - Ninety percent of Americans consume more that the recommended daily amount of sodium, according to new figures published by the Centers for Disease Control and Prevention (CDC).

More education efforts needed over sodium intake, says HealthFocus

10-Jun-2010 - Consumers on both sides of the Atlantic are confused about how much sodium they should be consuming each day, two surveys of US and UK consumers have indicated.

Canadian voluntary sodium reduction targets due in July

02-Jun-2010 - Health Canada’s Sodium Working Group intends to set voluntary sodium reduction targets for industry in an effort to reduce consumption levels over the next decade, the government agency has said.

Genetics may determine dislike of low-sodium foods: Study

01-Jun-2010 - Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.

High blood pressure in young people concerns experts

20-May-2010 - About one in 30 Canadian children and adolescents have high blood pressure or are at risk of developing it, according to a new study from Statistics Canada.

Enzymes show the way to healthy salt-free soy sauce

12-May-2010 - Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.

Air bubbles may help cut salt and sugar: Unilever

11-May-2010 - The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.

IFT offers support on sodium reduction, calls for more research on health effects

05-May-2010 - The Institute of Food Technologists (IFT) has said it will support Food and Drug Administration (FDA) efforts to reduce sodium in foods – but called for further research into the health impacts of broad-based reduction programs.

Nikken Foods develops mushroom extract for increased umami, reduced sodium

04-May-2010 - Nikken Foods USA has developed a new mushroom extract ingredient for enhancing umami, reducing sodium and producing an intense mushroom flavor for sauces, soups and dressings, the company has said.

IFT: US should not do “same silly thing” as UK on salt reduction

30-Apr-2010 - The president of the Institute of Food Technologists (IFT) has rejected US proposals for a mandatory reduction in salt levels in processed foods on the grounds that they are not based on scientific evidence.

Food companies commit to NYC sodium reduction program

27-Apr-2010 - Sixteen major food companies have become the first to commit to New York City’s National Salt Reduction Initiative, state officials have announced.

Dietary Guidelines focus on sodium intake, sugary drinks, dairy alternatives

27-Apr-2010 - The Dietary Guidelines for Americans are currently being revised, and sodium intake, sweetened drinks, and dairy alternatives are some of the topics of discussion, according to the American Society for Nutrition.

Low-sodium products decline in popularity, says NPD

26-Apr-2010 - Industry efforts to cut sodium have snowballed in recent months, but Americans are consuming fewer low-sodium products, according to market research organization the NPD Group.

General Mills announces sodium reduction strategy

14-Apr-2010 - General Mills has become the latest major food manufacturer to announce a sodium reduction strategy, pledging a 20 percent reduction in about 40 percent of its product portfolio by 2015.

US low-sodium product launches soar – but consumers go for taste

12-Apr-2010 - The US has launched more products claiming low or no sodium than any other country in the past three years, according to a new report from Packaged Facts – but consumers still prioritize good taste.

UK company targets North American market for sodium reduction

07-Apr-2010 - UK-based Alexander Foods has partnered with Canadian distributor Nealanders to provide its SaltRite salt replacement product to Canadian and US food manufacturers, the company has said.

Flavor firms can slash sodium but keep taste, says Bell

30-Mar-2010 - Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

RCA president highlights industry action on diet-related illness

22-Mar-2010 - At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.

Kraft commits to 10 percent sodium reduction

18-Mar-2010 - Food giant Kraft Foods has announced it will reduce the sodium content of its entire North American portfolio by an average of 10 percent over the next two years.

Michelle Obama urges industry to ‘move faster, go farther’

17-Mar-2010 - Michelle Obama has urged industry to work faster on reformulating products to make them healthier for kids, speaking at a Grocery Manufacturers Association (GMA) conference on Tuesday.