The Sweetener Story: It's Not Which Type, But How Much
CRA
Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition
Trends > Sodium reduction
Sodium reduction
Americans consume far more sodium than experts recommend - and with an estimated 75 percent 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.
Americans less concerned about diet and weight, finds IFIC survey
The number of Americans concerned about their weight and making efforts to lose weight has hit a new low, according to a new survey from the International Food Information Council...
UK firm hopes to gain kudos at IFT with novel sodium reduction solution
A UK firm is hoping to take the US market by storm with a novel solution to sodium reduction that transforms potassium bicarbonate into a viable alternative to sodium bicarbonate...
AHA survey reveals poor understanding of diet’s impact on heart health
Most Americans erroneously think sea salt is lower in sodium than regular salt and nearly half think table salt is the primary sodium source in American diets, according to an...
‘Change, adopt, adapt’ to apply 2010 Dietary Guidelines, urges ADA president
President of the American Dietetic Association Judith Rodriguez has called on the organization’s members to “change, adopt, adapt” to the 2010 Dietary Guidelines for Americans (DGA).
Campbell’s Soup ‘less sodium’ soup case to proceed
A federal judge has ruled that a case against the Campbell Soup Company can proceed, in which four New Jersey women claim that the company’s ‘less sodium’ claim on tomato...
Comment
A happy medium for sodium reduction
Let’s hear it for compromise. It’s not often that a middle-ground solution is championed, but the National Salt Reduction Initiative is gaining support precisely because it has not strong-armed anyone...
National Salt Reduction Initiative attracts more members
Another seven major food companies have joined the National Salt Reduction Initiative, which aims to cut salt in processed and restaurant food across the United States by 25 percent in...
Squeeze on demand forecast for flavors market
Competition among flavor houses is likely to step up as a slower rate of growth in demand for food flavors is expected across the US market.
Better knowledge needed for salt reduction in cheese, says review
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new...
Concerted industry effort needed for sodium reduction
In order to cut sodium from American diets food manufacturers must work in unison to reduce sodium in their products – and their efforts have gained momentum, according to major...
Health Canada disbands Sodium Working Group
Health Canada has disbanded its Sodium Working Group, which was charged with tracking food makers’ sodium reduction efforts over the next five years and bringing sodium intake to recommended levels.
High salt intake may have immediate effects on circulation: Study
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
Food makers look to umami as they cut sodium, says Bell Flavors
Food manufacturers are increasingly looking to boost the taste of their products with mouth-filling umami-type flavors as they reduce sodium in their products, according to Bell Flavors and Fragrances.
USDA releases 2010 Dietary Guidelines for Americans
The US Department of Agriculture (USDA) has updated the Dietary Guidelines for Americans for the first time since 2005, with a number of small changes that could make a big...
Study begins to unlock the development of child taste preferences
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new...
WHO highlights governments’ role in curbing unhealthy advertising
Governments should play a more active role in curbing the marketing of foods and non-alcoholic beverages high in saturated fat, trans-fatty acids, free sugars, or salt to children, warns the...
New study identifies limits of sodium reduction in dairy foods
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Cheese industry pledges to do more on sodium reduction
US cheese companies have agreed to step up efforts to reduce the sodium content in cheese and educate consumers about the limits of sodium reduction.
Walmart pledges to promote healthy foods
Walmart has said it intends to reformulate its products to make them healthier and will push its suppliers to do the same, in support of Michelle Obama’s Let’s Move! campaign,...
Salty odours may boost flavour and acceptance: Unilever study
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
Emulsion composition may affect taste thresholds: Study
The type and concentration of fat used in emulsions may affect how we perceive certain tastes in foods, according to new research.
Sea salt variations may aid reformulation: Study
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
Big cuts in sodium possible with only tiny liking drop: Study
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to...
Reducing salt in imitation cheese: Study
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Sugar and fat reduction easier than salt for children’s food: Study
Levels of fat and sugar could be lowered in foods for children without having an impact on palatability, however salt reduction should be “considered cautiously”, according to new research.
Most Popular News
Key Industry Events
The International Dairy Foods Association’s International Dairy Show 2013
Chicago / Conference and exhibition
Access all events listing
Products
Prenulin lowers circulating glucose and insulin levels after acute oral sucrose challenge.
Pharmachem Laboratories
Pharmachem Laboratories
Live Supplier Webinars
On demand Supplier Webinars
Probiotics: The Path to Better Digestive Health through Quality Clinical Trials
DuPont Nutrition & Health
DuPont Nutrition & Health
