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Trends > Sodium reduction

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...

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.

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