US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.
A new salt replacement technique could help to reduce the levels of sodium in already desalted cod by up to 50%, with no effect on the sensory properties of the fish, report researchers.
Low sodium diets may reduce blood pressure – but could also increase other risk factors for heart disease, according to a review of 167 studies published in the journal Cochrane Library and the American Journal of Hypertension.
The microscopic salt crystals at the center of a new sodium reduction licensing deal between Tate & Lyle and UK-based start-up Eminate will initially be manufactured in the UK by toll manufacture, but might be directly produced by Tate & Lyle...
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? Elaine Watson asks Mariano Gascon, R&D chief at...
Spending taxpayers’ money on helping low-income shoppers buy “mostly junk and soda” is “nuts” and inexcusable, delegates were told at a lively debate between leading academics and economists on how government policy impacts the food supply at Harvard...
The reaction from food manufacturers to Horphag Research Nutrition’s (HRN’s) new clean-label salt-taste enhancer Salty-R has been so positive bosses are already predicting “significant sales by mid-2012”.
Results of a high-profile study into front-of-pack (FOP) food labeling schemes conducted by the Institute of Medicine (IOM) will be published on Thursday (Oct 20), three weeks after food manufacturers announced the national rollout of an industry-driven...
Food manufacturers will not support a controversial government proposal on food marketing to kids - even with the promised ‘significant’ revisions – because it is not supported by evidence, says the Grocery Manufacturers Association (GMA).
A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.
‘Arbitrary’ and ‘capricious’ government sodium targets should be scrapped, immediately, along with “all legislative or regulatory actions based on them” unless officials can produce hard evidence that they are based on sound scientific evidence, the Salt...
The American Heart Association (AHA) has revised its Heart Check Food Certification Program to allow the certification of more foods with healthier monounsaturated and polyunsaturated fats, such as fish and nuts, the association has said.
The fact that most Americans still don’t know how much sodium they should eat, are unaware of how much they actually eat, or simply aren’t bothered either way, suggests communication strategies need an overhaul if the sodium reduction message is to get...
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 Campbell Soup Company is launching 35 new products this fall with bolder flavors and new ingredient combinations, as the company addresses a 9% slump in soup sales.
Seasonings and spices giant McCormick has seen sales of its Hispanic products in the US surge by 50% since 2005 as it has stepped up marketing and innovation efforts.
The Campbell Soup Company has settled a lawsuit for $1.05m, in which four New Jersey women claimed that the company’s ‘less sodium’ claim on tomato soup was misleading.
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.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
Government proposals designed to protect children from junk food marketing are “based on nutrition standards that are virtually unachievable”, according to a group of Campbell Soup employees.
Many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier.
Campbell Soup has reiterated its commitment to sodium reduction following its high-profile move to add some salt back into its Select Harvest soup range.
Almost two thirds (62 percent) of shoppers claim that their food buying behavior has changed as a result of higher food prices, according to a new survey.
Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for...
While Campbell Soup’s reduced sodium u-turn pales into insignificance when compared with the New Coke debacle, it should serve as a cautionary tale for all food manufacturers embarking on reformulation work, according to marketing experts.
It’s enraged dieticians and delighted the Salt Institute. But Campbell Soup’s high-profile u-turn on sodium raises some difficult questions about reformulation for all stakeholders.
Campbell Soup Company’s CEO-elect Denise Morrison said in an investor meeting on Tuesday that the company would add salt back into its soup formulations in an effort to lift lukewarm sales.
Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
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.
Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.
Morton Salt has said it will serve as North American distributor for K+S Group’s potassium chloride ingredient Kalisel, expanding its range of sodium reduction ingredients.
When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits.
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.
Government proposals designed to protect children from junk food marketing are unscientific and counterproductive and should be withdrawn immediately, food manufacturers have argued.
Learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods.
Two of the nation's biggest food manufacturers have unveiled bold new sustainability targets with Campbell Soup pledging to halve the environmental footprint of its product portfolio by 2020 and Kraft promising to slash energy and water consumption...
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
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 (IFIC).
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 and helps bakers slash sodium by 50 percent.
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.
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).
