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Trends > Sodium reduction

Soda-Lo salt ‘microspheres’ can slash sodium in bread, peanuts and microwave popcorn, says Tate & Lyle

Tate & Lyle has developed several ‘ready-to-use recipes’ helping US firms slash sodium in bread, peanuts and microwave popcorn by using tiny salt ‘microspheres’ which deliver a disproportionately salty taste...

Sea salt not a viable sodium reduction strategy: New data

Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.

IFT president: Open innovation will do for the food industry what open source computing has done for the IT industry

Open innovation - or collaborating with others to get more innovative new products to market more quickly - is starting to do for the food industry what open source computing...

Whole Foods Market trials color-coded labels to guide healthier choices (but animal products are off the menu)

Whole Foods Market is trialing a new color-based front-of-pack labeling system designed to alert shoppers to healthier choices in its stores.

Salt reduction: Integrating successful methods is key say researchers

Future salt reduction efforts must focus on integrating already successful methods into one effective system, say researchers.

General Mills, ConAgra: Processed food is not the enemy

Telling consumers - many of whom do not have the time, inclination or money to prepare meals from scratch - that they should steer clear of ‘processed’ foods and eat...

Nestlé partners with Chromocell for salt reduction innovation

Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.

Big interview: Russ Moroz, VP Research Development & Quality, Kraft Foods

Kraft VP: There is no silver bullet on sodium reduction

Kraft Foods has made significant cuts in sodium across its portfolio - and is currently working on “proprietary approaches to take this work to the next level” - but there...

Sodium reduction: Scientists produce cheddar with ‘large reductions in sodium’

Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.

Double emulsion technology backed for salt reduction

The use of duplex emulsion technology could help to boost the perceived saltiness in reduced sodium processed foods, according to new research.

Soy for salt: Study reveals long term acceptance of soy sauce substitution

Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.

Salty smells will aid industry sodium reduction efforts

Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.

Tate & Lyle on open innovation: ‘Being coy doesn’t benefit anyone’

What makes a good open innovation brief, and just how open do you need to be?

Big interview: Karl Kramer, president, innovation and commercial development, Tate & Lyle

Tate & Lyle innovation chief: ‘We’re not interested in me-too products’

What’s in Tate & Lyle’s innovation pipeline? That’s top secret, says Karl Kramer, “but we are working on some completely new, completely novel ingredients and exciting technologies. We’re not interested...


What's the point of dietary guidelines if they don't reflect real-world diets?

Last week, researchers published findings from dietary data collected from thousands of individuals over 40 years, saying that only nine people out of 20,000 ever met the joint guidelines for...

More than 99.9% of Americans fail to meet both sodium and potassium recommendations: Study

Reducing the sodium-potassium ratio in US diets to within recommended levels would require extraordinary efforts, according to a new study in the American Journal of Clinical Nutrition, as more than 99.9%...

Researchers back step-wise sodium reduction for consumer acceptance

Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new...

Cargill introduces new sodium reduction system at IFT

Cargill has introduced a new system for up to 50% sodium reduction in a wide range of products, tailored to provide 1:1 salt replacement in three specific application areas.

Dispatches from IFT 2012 Las Vegas

IFT 2012 new product round-up: Salt and fat reduction

Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.

IFT 2012: Day three in pictures. From high oleic soy to 'toxic' sugar...

Sleep deprived but indefatigable, the FoodNavigator-USA team powered through day three of the IFT show in Las Vegas, meeting experts on sugar metabolism, natural colors, high oleic cooking oils, immune...

Open innovation: Unilever throws down gauntlet to suppliers on sodium reduction

Unilever has already reduced salt in many of its products by 25% but is looking for potential partners to help it reduce sodium by a further 15-20% ”without compromising the...

Salt intake linked to blood vessel damage and high blood pressure

A high salt diet may lead to increased damage to blood vessels in addition to high blood pressure, the two of which may act independently and synergistically to increase the risk...

Health Canada issues sodium reduction targets for industry

Health Canada has released a guidance document for industry with targets to help it reach voluntary sodium reduction goals by 2016.

Open innovation: What is Kraft Foods looking for from potential partners?

Natural colors that remain vibrant in acidic beverages, ingredients that improve blood glucose control, technology to improve the flavor of robusta coffee, ingredients that provide sustained energy and new approaches...

Academic: Sorry USDA, but more nutrient dense diets do cost more…

Just weeks after USDA published a high-profile study  posing the question ‘Are Healthy Foods Really More Expensive ?’, researchers in Seattle, Baltimore and the UK have responded with a new study...

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