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Trends > Sodium reduction

Study: Normal salt intake does not vary with food supply

Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that...

The AHA defrauds consumers by permitting Heart-check logo on foods high in sodium, claims lawsuit vs Campbell Soup, AHA

The American Heart Association (AHA) has fraudulently certified as ‘heart healthy’ scores of products from Campbell Soup that contain far more sodium than the FDA - and the AHA itself...

Univar's new formulation tool combines trends, technical info

Food ingredients distributor Univar has launched a new online formulation tool that the company says will streamline the decision making process for customers.

IFT 2013: Day one in pictures... Open innovation, algae in action, stevia lessons and 4-MEI: How low can you go?

FoodNavigator-USA's intrepid editorial team headed to the windy city to chew the fat (or maybe replace it with algae) with the great and the good of the global food industry,...

Healthy Aisles scheme spreads to 5,000 stores as more shoppers seek at-a-glance health & wellness info

healthyAisles - a merchandising system enabling retailers to highlight products containing attributes from ‘low sodium’ to ‘good source of calcium’ via customized shelf tags and other tools - is now used...

Pizza: The biggest single contributor of sodium to the American diet?

Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s...

SNACKEX 2013: FROM THE FLOOR

Counterintuitive? Healthy snack reformulation claims are decreasing, Mintel

Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights...

Comment

Has the IOM clarified the message on sodium reduction, or just muddied the waters?

Read the full May 14 Institute of Medicine (IOM) report ‘Sodium intake in populations’ -all 200 pages of it - and the conclusion is clear: Excessive sodium consumption is bad...

Editor’s Blog

Mars cocoa genome research no Monsanto GM moment

Mars' cocoa genome research has the potential to avert a cocoa crisis and could benefit farmers in the developing world – it is no GM scandal.

Tate & Lyle dives deeper into sodium reduction with new deal

Tate & Lyle has extended its sodium reduction offerings through a new licence deal with Eminate on bicarbonate reduction technology for baked goods.

News in brief

Heart journal retracts Italian meta-analysis used in IOM sodium reduction report

A meta-analysis purported to show that low-sodium diets are harmful to patients with heart failure, and cited by the Institute of Medicine (IOM) in its recent report, has been retracted...

News in brief

What nutrition information are restaurant goers looking for?

While four out of 10 consumers say they are trying to avoid or reduce intakes of certain fats and oils, cholesterol, sodium and sugar, only one in 10 actually looks...

We should get down to 2,300mg sodium/day, but data does not support 1,500mg target, says IOM

New research supports significant reductions in sodium from where most Americans are today, but does not justify population-wide reductions below 2,300 mg per day, according to a new report from...

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...

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.

R&D in action: Highlights from the 2013 Food Technology & Innovation Forum

How can you get more bang for your R&D buck? How does Unilever gain deeper consumer insights online? Why don’t manufacturers share more information with key suppliers? ...

Looking for the perfect low sodium snack? Try salted peanuts…

While health-conscious consumers are increasingly sprinkling almonds, walnuts and other more ‘upmarket’ (and expensive) nuts on their oatmeal or Greek yogurt for a nutritional boost; peanuts - especially the salted,...

Cargill launches new initiative to help manufacturers meet customers’ kids nutrition guidelines

Cargill has launched a new initiative designed to help manufacturers improve the nutritional profile of foods marketed to children and meet a swathe of new guidelines from retailers, the government...

Frozen foods don’t deserve such a bad rap, say manufacturers preparing image overhaul

Leading food manufacturers and retailers have joined forces to launch a consumer education campaign designed to change the way consumers think about frozen foods. 

Cain Foods partners with Nu-Tek to slash sodium in bakery

The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.

Food Technology & Innovation Forum 2013: Nestlé on GMOs, the added sugar debate and McDonald's oatmeal slam dunk ... DAY TWO

On day two of the 2013 Food Technology & Innovation Forum in Chicago, R&D bosses from the world's biggest food and beverage companies learned how Unilever gains consumer insights online, what...

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...

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...

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...

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