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Trends > Sodium reduction

Almost no progress made in improving nutrition of kids' menus, report finds

Restaurant chains in the US have made little progress in recent years in improving the nutritional profile of their children’s menus according to a new report by the Center for...

Special edition: New trends in heart healthy foods

US sales of heart-friendly foods and beverages have grown 22% since 2007, says Euromonitor International

US sales of foods and beverages marketed on a cardiovascular health platform grew by 22% in the period 2007-2012 to top $3.1bn in 2012, according to Euromonitor International. 

Sensient: New yeast extracts can help cut sodium by 50%

A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.

Sweden’s Salinity brings all-natural mineral to US salt reduction market

A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or...

Special edition: New trends in weight management

A conversation with Margo Wootan, CSPI: ‘On a good day, I think my job is totally do-able; on a bad day I feel completely overwhelmed’

With its flair for sound bites -‘soda is a slow-acting but ruthlessly efficient bioweapon’ - and its undisputed PR skills (remember those diabetic bears? ), the Center for Science in the...

Tate & Lyle launches open innovation platform: 'We want to send out a signal to the market'

From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…

Obscenely caloric options still standard fare at America’s biggest foodservice chains

Many of America’s biggest foodservice chains are still routinely selling obscenely caloric products that are laden with calories and swimming in saturated fat, sodium and sugar, according to the Center...

Report reveals ‘explosion’ of gluten-free items on limited service restaurant menus

While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service...

Monell gets $1million to tackle unanswered questions of salt taste perception

A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced...

FTC: Snacks marketed to kids showed ‘minimal or no improvements in nutrition from 2006 to 2009’

While there were small nutritional improvements in most foods marketed to children from 2006 to 2009, snacks promoted to kids “showed minimal or no improvements” while cereals targeting young people...

Americans are eating 10g less fat per day than they did in the late 1970s

On average, Americans are eating 10g less fat per day today than they were in the late 1970s, according to new research.

Trend spotting gallery: What’s hot and what’s not as we head into 2013?

From coconut water, to Greek yogurt, gluten-free, veggie proteins, dairy-alternatives, non-GMO and whole grains; what were the biggest trends of 2012, and what’s on the menu for 2013?

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is...

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.

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