Preservatives and acidulants

Potatoes: A great source of potassium, vitamin C and fiber that won't break the bank

Dispatches from the ADA Conference 2011

Potassium and sodium targets are incompatible, warns academic

By Elaine Watson

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...

Are we eating too much sodium? Who cares, say 59% of Americans

Dispatches from ADA Conference 2011

Are we eating too much sodium? Who cares, say 59% of Americans

By Elaine Watson

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...

Industry innovation on show: Sodium reduction at IFT

Industry innovation on show: Sodium reduction at IFT

By Caroline Scott-Thomas

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.

Food industry and NASA share mutual goals for enhanced food quality

Dispatches from IFT

Food industry and NASA share mutual goals for enhanced food quality

By Stephen Daniells

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...

One small step for man requires 'an evolution of the food system'

NASA addresses food science challenges for Mars missions

By Stephen Daniells

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.

Does salt reduction mean taste reduction?

Does salt reduction mean taste reduction?

By Nathan Gray

Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?

No more stealth? Speaking out on sodium reduction

No more stealth? Speaking out on sodium reduction

By Caroline Scott-Thomas in Boston

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...

Follow us

Product Innovations