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Trends > Sodium reduction

Sodium reduction

Sodium reduction

Americans consume far more sodium than experts recommend - and with an estimated 75% 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.

JAMA study highlights need for more sodium reduction, consumer education about salt

New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call...

Kidfresh co-founder: We're bringing Millennials to the frozen aisles

Cynics might argue that junk food is junk food, whether it comes in green-hued packaging and eschews artificial colors, flavors and preservatives, or not. Kidfresh co-founder and CEO Matt Cohen...

IFT Food Expo 2017

From ingredients out of by-products to Ecopouches, Scelta Mushrooms develops products out of waste-reduction efforts

To preserve mushrooms to sell to foodservice companies, Scelta Muhsrooms blanches its white button mushrooms first. The wastewater is then used to make an umami-flavored ingredient.

Cargill Salt to open new potassium chloride facility in NY later this year

Cargill Salt will open a new "multi-million dollar" facility to produce popular salt replacer potassium chloride in Watkin’s Glen, New York, in late 2017.

Salt of the Earth lowers sodium in trending meat alternative products

With the growing popularity of plant-based meat alternatives, Israel-based Salt of the Earth tested its sodium reduction ingredient to add umami to such products.

Israel firm ‘cracks the code’ on making meat salty and healthy

Israel-based ingredients company Salt of the Earth claims its popular product, Mediterranean Umami, can cut sodium in processed meat by up to a third.

Leading candy companies make historic commitment to reduce pack-sizes, increase label transparency

Leading chocolate and confectionery companies are taking an offensive position in the ongoing war on sugar by together committing to reduce calories in single serve products and increase transparency with...

NACS, Cumberland Farms commit to expanding access to healthy options

Corner stores, bodegas and gas stations have a bad reputation when it comes to the healthfulness of the foods and beverages they offer, but the National Association of Convenience Stores...

PepsiCo pledges less sugar, sodium in global product portfolio by 2025

Through a collaboration with non-profit Partnership for a Healthier America (PHA), PepsiCo has unveiled plans to “transform its product portfolio and offer healthier options” by 2025.

Former First Lady Obama criticizes efforts to delay Nutrition Facts changes as insulting to consumers

Requests to delay the implementation of the updated Nutrition Facts panel, which includes a line to indicate added sugar and makes calories more visible, and a last-minute delay of menu...

Is single-serve packaging also a health-halo?

Serving sizes of packaged food can affect a consumer’s health perception and intended consumption, according to a new study in the Journal of Business Research.

BOU brings better-for-you bouillon cube for today’s health-conscious shopper

Bouillon cubes, notorious for using monosodium glutamate (MSG) and containing high amounts of sodium, isn’t typically on the shopping lists of today’s health-conscious shopper. Entrepreneur Robert Jakobi wants to change...

Taste Test Friday: The Little Kernel has consumers wanting more

The founders of The Little Kernel argue that smaller is better when it comes to ready-to-eat popcorn because they say it is sweeter, crunchier and easier to eat than regular...

School nutrition standards under fire again, threshold for free, reduced meals increased

Congressional pressure on federal agencies to back down from nutrition policies created under the Obama Administration continues to mount with the standards for school meals now in the cross-hairs. 

Snackworthy wants to make better-for-you snacks affordable and approachable

Snack brand Snackworthy is the result of a comprehensive survey of 300 Millennial-aged consumers. “That data validated that we were on the right track, it resonates with the Millennial consumer,”...

Reducing sodium intake could save more lives, money than treating related disease, study finds

Ambitious sodium reduction targets for the next two and 10 years laid out by FDA in draft voluntary guidance released last summer not only could save lives, but they could...

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: Global cuisine will rise in 2017 along with complex nutrition claims

Despite a rising nationalism in the US born out of the contentious presidential election cycle, Americans remain open to global cuisine and as such, in 2017, international flavors and cultures...

Campbell Soup backs 'potassium salt' petition: A more consumer-friendly name will ‘advance public health goals’

Campbell Soup has joined a growing number of food manufacturers backing a citizen’s petition from NuTek Food Science asking the FDA to allow ‘potassium salt’ as an alternate name for...

Companies, retailers must do more to make the healthy choice the easy choice, CSPI says

Consumer interest in healthy eating is at an all-time high, and in many ways food and beverage manufacturers are rising to meet this demand by cutting calories from across their...

FDA should ‘expedite evaluation’ of NuTek potassium salt petition, says GMA

GMA to FDA: Sodium reduction guidance must be re-worded or industry will face a tidal wave of 'frivolous litigation'

Two years isn’t enough time for food manufacturers to make the kind of reductions in sodium that the FDA is asking for, says the Grocery Manufacturers Association (GMA), which also...

Cargill R&D chief: 'When I started, food science was cool, now it’s viewed with suspicion'

Ironically, perhaps, just as open innovation is fostering a more open and collaborative culture in the notoriously secretive world of food R&D, consumers are becoming increasingly suspicious of scientists ‘meddling’...

Vinegar sales in US climb on health benefits, bold flavor & versatility

Sales of vinegar, a long-time and often-overlooked pantry staple, are skyrocketing as consumers increasingly embrace it as a clean, functional ingredient that offers health benefits, sought-after flavor variety and versatility,...

New name would 'improve consumer understanding and promote clear food labeling' says Unilever

Unilever, CSPI support NuTek potassium salt petition, but the Salt Institute urges FDA to reject it ‘in the strongest terms’

Unilever and The Center for Science in the Public Interest (CSPI) have both voiced their support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate...

IFT 2016 in review

Dairy Permeate cuts manufacturing costs and sodium while boosting nutrition, USDEC says

Most Americans consume more than 1.5 times the daily recommended cap for sodium – a staggering figure that prompted FDA to draft voluntary guidance earlier this summer for the food...

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: How can manufacturers meet sodium, sugar & calorie reduction demands?

Finding solutions to reduce sodium, sugar and calories in finished products is essential as regulators and consumers demand healthier products – but the increasing desire for “clean labels” adds a...

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