Salt of the Earth’s new Umami-Essence Sea Salt can help food manufacturers reduce sodium up to 50% while preserving a clean label because it does not use MSG or artificial ingredients, the Israeli company claims.
Childhood obesity rates have “finally” stopped rising and now are falling among America’s youngest children, thanks in part to the food industry’s efforts to cut calories and offer healthier options, but more needs to be done, said First Lady Michelle...
Eating all your vegetables might be easier in 2015 than in recent years as they increasingly show up in unexpected places, including desserts and drinks, according to the International Food Network.
The biggest rise was in products making non-GMO or GMO-free claims
Non-GMO, Kosher, gluten-free, ethical, environmentally-friendly, lactose-free, vegan, no additives/preservatives, and on-the-go claims are all gaining more traction on US food labels; while growth in ‘all-natural’- antioxidant- and low/no/reduced sugar/sodium/fat...
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
60-second interview: Mel Mann, Director of Flavor Innovation, Wixon
Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions?
Some food manufacturers still worry that using potassium chloride to replace salt in their recipes might compromise their clean label credentials. But the FDA’s recent proposal to include potassium as one of the nutrients that must be listed on the Nutrition...
The American Heart Association says its recently launched consumer education campaign encouraging Americans to “break up with excess salt” seeks to “build an army of passionate and willing supporters” to pressure food manufacturers to reduce sodium in...
Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Four years ago sodium was public enemy #1. The Institute of Medicine (IOM) was calling for the FDA to modify the GRAS status of salt and slash the daily value for sodium to 1,500mg, and the food industry was on high alert. Today, sugar is the new bogeyman,...
More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according to the Centers of Disease Control and Prevention’s Morbidity and Mortality Weekly Report.
The vast majority of sodium reduction activity in the US food industry is now being conducted by ‘stealth’ in order to avoid alienating shoppers, according to Tate & Lyle.
As the US Food and Drug Administration prepares to issue voluntary sodium guidelines for food manufacturers and restaurants, US consumers are demonstrating less concern about sodium intake and seeking it out less on labels than in the past, according...
Two leading food industry associations have urged the Food and Drug Administration (FDA) not to set category-by-category limits for sodium amid rumors that the agency is planning to outline a new sodium reduction strategy this year.
Specific foods consumed by young children are resulting in excessive intake of saturated fat and sodium in their daily diets, according to new findings from the 2008 Nestle Feeding Infants and Toddlers Study (FITS).
San Diego-based flavor innovator Senomyx has entered into a collaborative agreement with PepsiCo to identify flavors with "modifying properties intended to restore the desired salty taste in products with reduced salt".
Despite that population-wide sodium reduction is often posed as the best solution for reducing cardiovascular disease (CVD) incidence, the current sodium intake of most of the world’s population is already in line with Institute of Medicine’s definition...
Mondelēz is to cut saturated fat and sodium by 10% by 2020, but suggests reducing consumer sugar intake is manageable with portion controlled products and education.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
The Center for Science in the Public Interest (CSPI) has again urged the FDA to come up with its own mandatory front-of-pack nutrition labeling system and “ignore” the industry-backed, voluntary ‘Facts up Front’ scheme.
The Food and Drug Administration is proposing several changes to the nutrition labels on packaged foods and beverages. If approved, the new labels would place a bigger emphasis on total calories and update serving sizes, while also drawing attention to...
On Thursday the Obama administration unveiled the changes that the Food and Drug Administration drafted to the nutrition facts panel (see what the FDA is proposing here). In anticipation of the announcement, the Center for Science in the Public Interest...
Shares in the world's biggest food company were down by around 2% this morning as Nestlé announced its slowest sales growth in four years and missed profit expectations for 2013.
High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.
General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
The entrepreneur who proved that vending machines can dispense more than candy and soda and still make a decent return has taken the H.U.M.A.N. Healthy Vending concept to the next level with the launch of a new breed of self-service ‘micro markets’.
Bakers seeking to meet sodium reduction targets can take hope in new research conducted at Oregon State University that shows that consumers are willing to accept lower-salt breads and, if the reductions are small enough, may not even notice.
The debate rages on over whether government should have a say in what consumers eat and drink, as the high-profile proposed cap on soda sizes brought the issue into the limelight in 2013. For the trade associations representing the beverage and snack...
Achieving salt intakes in line with the recommendations may reduce stroke cases by 6%, but many consuming are still consuming way too much, says a new analysis from The Netherlands.
What might give the food and beverage industry's regulatory affairs teams sleepless nights in 2014? From more evaporated cane juice lawsuits to proposed changes to the Nutrition Facts panel, stay up to date with this FoodNavigator-USA gallery…
Looking for a healthy snack that is low in fat and calories, high in protein and a bit more tantalizing for the taste buds than your average nutrition bar? Try jerky, says the entrepreneur behind one of the most successful recent entrants to the US food...
From the risks and rewards of energy drinks to what Americans eat for breakfast, strategies to tackle mindless eating and the next generation of gluten-free foods, Houston was the place to be this week as 8,000+ nutrition professionals gathered for the...
Regardless of what they tell you in surveys, many consumers react negatively to ‘low salt/sodium’ messaging on pack, underscoring the need for a stealthy approach to sodium reduction, says Unilever.
While proteins, whole grains and omega-3s might have got more air time lately, fiber should be top of mind for formulators given that nearly all consumers are still getting significantly less than they need, and you can now add fiber to almost anything...
Is there a natural ceiling to the gluten-free market? Is the party over for energy drinks? Are '100%-natural' claims worth the hassle? Find out in FoodNavigator-USA's round up of 10 of the hottest topics in US food and beverage development.Click...
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
Chloride intake may also be an independent risk factor for heart disease. But in this case the risks are lower, and may counterbalance those of sodium in salt, say researchers.
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 suggests salt intake is regulated by the body’s needs rather than by the...
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 - recommends for people on a heart-healthy diet, alleges a lawsuit.
Food ingredients distributor Univar has launched a new online formulation tool that the company says will streamline the decision making process for customers.
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, and keep up to speed with the latest developments in everything from open...
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 in more than 5,000 stores across the US.
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 National Health and Nutrition Examination Survey (NHANES).
