Increasing ‘good’ salt could improve heart health
Raising the levels of ‘good’ potassium salts in foods could reduce heart disease risk by up to 11 per cent, according to new research.
Canadian taskforce outlines sodium reduction strategy
Canada’s Sodium Reduction Taskforce has issued its report outlining how it aims to cut Canadian per capita sodium consumption to 2,300mg a day by 2016 – including voluntary targets for industry.
Adult rats’ sodium appetite linked to early polyunsaturated fat deficiency
Diets that include too little polyunsaturated fat in early childhood could lead to increased appetite for sodium later in life, suggests a new rat study published in the journal Appetite.
Sargento targets cheesemaking process to reduce sodium
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
Ajinomoto sodium reduction system ‘fools the tongue’
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Del Monte to cut sodium by 20 percent
Del Monte has become the latest company to outline a sodium reduction strategy, saying it intends to cut sodium by 20 percent across its vegetable, tomato and broth products by 2015.
CDC finds 90% of Americans consume too much sodium
Ninety percent of Americans consume more that the recommended daily amount of sodium, according to new figures published by the Centers for Disease Control and Prevention (CDC).
More education efforts needed over sodium intake, says HealthFocus
Consumers on both sides of the Atlantic are confused about how much sodium they should be consuming each day, two surveys of US and UK consumers have indicated.
Canadian voluntary sodium reduction targets due in July
Health Canada’s Sodium Working Group intends to set voluntary sodium reduction targets for industry in an effort to reduce consumption levels over the next decade, the government agency has said.
Genetics may determine dislike of low-sodium foods: Study
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
High blood pressure in young people concerns experts
About one in 30 Canadian children and adolescents have high blood pressure or are at risk of developing it, according to a new study from Statistics Canada.
Enzymes show the way to healthy salt-free soy sauce
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
Air bubbles may help cut salt and sugar: Unilever
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
IFT offers support on sodium reduction, calls for more research on health effects
The Institute of Food Technologists (IFT) has said it will support Food and Drug Administration (FDA) efforts to reduce sodium in foods – but called for further research into the health impacts of broad-based reduction programs.
Nikken Foods develops mushroom extract for increased umami, reduced sodium
Nikken Foods USA has developed a new mushroom extract ingredient for enhancing umami, reducing sodium and producing an intense mushroom flavor for sauces, soups and dressings, the company has said.