Further evidence that government healthy eating guidelines would benefit from a reality check was unveiled at the American Dietetic Association (ADA) annual conference in San Diego this week, where delegates were told that targets for potassium and sodium...
Surprising numbers of Americans feel satisfied that they are already doing everything they can to eat a healthy diet, despite overwhelming evidence to the contrary, according to the results of two consumer surveys unveiled at the American Dietetic Association...
The World Health Organisation (WHO) has identified trans fats and salt intake amongst its list of low-cost interventions to counter the rise of diseases like cancer, heart disease, diabetes and lung disease.
Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.
Frutarom USA has received organic certification from certification body Secal Israel for its Origanox ingredient, designed to combat lipid oxidation in foods – allowing it to market the ingredient in the United States and around the world.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
A high-profile scientific paper questioning whether cutting salt reduces cardiovascular disease risk does not mean that industry-led sodium reduction initiatives are a waste of time, the American Heart Association (AHA) has insisted.
The food industry and NASA share mutual goals in producing higher quality, more nutritious foods, and lessons learned on both sides could ultimately help feed astronauts on missions to Mars and beyond, says a scientist working on NASA's advanced...
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Continued pressure on manufacturers to oust synthetic anti-oxidants and anti-microbials from food labels has helped drive double-digit growth in natural preservatives for Danisco in the US, bosses have revealed.
The relentless drive to rid chilled foods of ‘unnatural’ ingredients could present a serious challenge to food safety if manufacturers do not do their microbiological homework, the Refrigerated Foods Association (RFA) has warned.
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 American Heart Association survey.
Lessons learned improving the quality and nutritional content of food for astronauts could open up opportunities for the food industry back here on earth, says Dr Michele Perchonok, manager of NASA's shuttle food system and advanced food technology...
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 into action.
Innovations and advances by NASA food scientists are helping keep the American astronauts nourished during long space missions, but challenges remain if man is to boldly go where he has never been before.
Danisco has revised its natural preservative range of cultured dextrose and cultured milk fermentates to ensure they are gluten free, as its customers increasingly demand gluten free options, the company said.
Natural Soda has said it will incrementally increase production of sodium bicarbonate from 125,000 to 250,000 tons a year after the Bureau of Land Management approved its mining plan in Rifle, Colorado.
Another six companies have joined the National Salt Reduction Initiative, boosting the New York City-led program intended to cut salt in packaged and restaurant foods across the United States by 25 percent in five years.
Sodium reduction, providing smaller portion sizes, and better portion labeling are key areas for food industry action in light of the upcoming Dietary Guidelines for Americans, according to the advisory committee chair.
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
Nestle Prepared Foods Company is one of many food manufacturers to announce a bold sodium reduction strategy, recently pledging to slash sodium in its products by ten percent by 2015. The company's manager of marketing communications told FoodNavigator-USA...
Rising obesity rates may be a more important factor for hypertension than rising sodium consumption, claim the authors of a new study that suggests US sodium intake has remained relatively constant over the past 50 years.
The Food and Drug Administration (FDA) has issued draft guidance on acidified and fermented foods, such as pickles, relishes and olives, to provide recommendations on manufacturing and quality control.