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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.

Could HPP be the secret weapon in the battle to reduce sodium?

High pressure processing (HPP) is emerging as a powerful weapon in the fight to reduce sodium, enabling formulators to eliminate or cut sodium-containing preservatives in prepared foods and clean up product...

Sugar becomes new bogeyman as fats take a back seat in new consumer survey

While consumer concerns about fats appear to have waned somewhat, the percentage of Americans blaming sugars for their expanding waistlines has almost doubled since last year, according to new research.

Low-sodium HVP solves long-standing ingredient challenge, claims Innova

Innova has developed a new low-sodium hydrolyzed vegetable protein (HVP), which it claims solves a riddle that has plagued food scientists for decades – how to create a low-sodium HVP...

Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Nu-Tek Salt: 90% of our customers are reducing sodium by stealth

Nine out of 10 customers using potassium-chloride-based salt replacers from Nu-Tek Salt are now reducing sodium by stealth to avoid antagonizing shoppers, says the Minnesota-based firm.

Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Quote/Unquote: Heinz on rocking the boat, Coca-Cola on backing the right horse in beverages, why we’re really fat and how Jane Fonda helped one brand go viral …

If you didn’t make it to Chicago for the Food Technology and Innovation Forum last week – or were too busy speed-dating with suppliers in the exhibition hall to attend...

Multiple emulsions may unlock sodium reduction options

Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.

‘Exceptional’ new salt-enhancer discontinued as ex-Firmenich execs exit Horphag

Horphag Research has parted company with the executives it brought in to run its new functional foods and beverages division Horphag Research Nutrition (HRN) and discontinued Salty-R, the first product...

Daily sodium intake over 1,500mg linked to higher stroke risk

Sodium intake above the American Heart Association’s recommended 1,500mg daily limit may increase stroke risk, with risk becoming progressively greater with higher sodium consumption, suggests new research published in Stroke....

Subway to FDA: Don’t penalize firms that are ahead of the game on sodium reduction

If the government plans to set sodium reduction targets for food categories it should take into account progress already made by ‘proactive’ firms or risk unfairly penalizing companies that have taken the...

ConAgra Foods’ buying spree continues with Odom’s Tennessee Pride deal

ConAgra Foods has made its third acquisition in six months after striking a deal to buy Odom's Tennessee Pride, a leading producer of frozen and refrigerated breakfast sandwiches and sausages,...

Microscopic hollow salty balls are gaining momentum in the US, says Tate & Lyle

The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the...

Dispatches from IFT Wellness 2012

IFT Wellness 2012 trend watch: Protein is hot hot hot

Once the preserve of sweaty men pumping iron, protein has emerged from an image overhaul as the ingredient of choice for food developers targeting consumers of all ages and both...

FTC chairman on IWG proposal to curb junk food marketing food to kids: ‘It’s not a priority’

A controversial government proposal designed to curb the marketing of junk food to kids is not high up the Federal Trade Commission’s (FTC’s) priority list, it has emerged.

Sodium reduction: The science, the technology... and the business case

It's expensive, risky, and difficult, but manufacturers have made huge progress on sodium reduction in recent years. But how much further can they go, and where is the ROI if...

Salt intake during pregnancy may alter heart structure of offspring: Rat study

A high intake of salt during pregnancy could lead to alterations of heart structures in offspring, according to new research in rats.

Risks of slashing sodium levels in cheese could outweigh benefits, US researcher

A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move...

Alternating taste intensities could help cut sugar and salt levels: NIZO

The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with...

Kikkoman natural flavor enhancer may cut sodium levels in Frankfurters

A modified form of soy sauce may act as a natural flavor enhancer in frankfurters and help food formulators reduce sodium levels by 20% without affecting taste, says a new...

Who is driving the clean label agenda, and what does clean really mean?

Attempts to link ‘all-natural’ clean-labeling policies with the healthy eating agenda have been so successful that research now shows shoppers equate ‘healthy’ with ‘natural’ or ‘minimally processed’ foods.

AHA GRAS attack reaction: Why self-affirmed GRAS is not ‘GRAS lite’

Experts in helping firms navigate the GRAS (generally recognized as safe) process say the American Heart Association (AHA) made some valid points in its recent attack on GRAS, but argue...

‘Post-holiday pressure’ to blame for weak consumption in US grocery, says Campbell Soup

“Post-holiday pressure” is to blame for lackluster sales figures across most packaged food categories in January according to Campbell Soup boss Denise Morrison.

Encapsulation may allow 50% salt reduction in breads

Encapsulation may help bakers reduce the salt content of bread by 50%, suggests a new study from The Netherlands.

Cutting out ‘unperceived’ salt could slash sodium in snacks: Study

Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.

National Dairy Council: Low sodium cheese is not taking the market by storm

While cheese makers remain committed to salt reduction, demand for low-sodium cheese remains pretty lackluster, according to the National Dairy Council (NDC).

American Heart Association blasts industry sodium reduction skeptics

Suggestions by the Salt Association and other industry associations that sodium reductions could hurt rather than improve health are “not supported by science”, the American Heart Association (AHA) has insisted.

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