A federal judge has ruled that a case against the Campbell Soup Company can proceed, in which four New Jersey women claim that the company’s ‘less sodium’ claim on tomato soup is misleading.
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.
Another seven major food companies have joined the National Salt Reduction Initiative, which aims to cut salt in processed and restaurant food across the United States by 25 percent in five years.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
In order to cut sodium from American diets food manufacturers must work in unison to reduce sodium in their products – and their efforts have gained momentum, according to major industry players.
Health Canada has disbanded its Sodium Working Group, which was charged with tracking food makers’ sodium reduction efforts over the next five years and bringing sodium intake to recommended levels.
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
Food manufacturers are increasingly looking to boost the taste of their products with mouth-filling umami-type flavors as they reduce sodium in their products, according to Bell Flavors and Fragrances.
The US Department of Agriculture (USDA) has updated the Dietary Guidelines for Americans for the first time since 2005, with a number of small changes that could make a big difference for the food industry.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
Governments should play a more active role in curbing the marketing of foods and non-alcoholic beverages high in saturated fat, trans-fatty acids, free sugars, or salt to children, warns the World Health Organisation (WHO).
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Walmart has said it intends to reformulate its products to make them healthier and will push its suppliers to do the same, in support of Michelle Obama’s Let’s Move! campaign, the retailer said on Thursday.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Levels of fat and sugar could be lowered in foods for children without having an impact on palatability, however salt reduction should be “considered cautiously”, according to new research.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
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?
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.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
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.
More companies are due to join the National Salt Reduction Initiative (NSRI) and data analyzing its efficacy will be released next year, according to an ADA conference presentation in Boston.
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...
Imposing mandatory sodium limits for processed foods could be 20 times as effective as voluntary reduction measures, suggests a new study published in the journal Heart.
Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension.
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.
Restricting salt intake could increase risk of iodine deficiency, particularly among women, according to a new study published in the American Journal of Hypertension.
Redpoint Bio Corporation says it has developed a new method using rodents to detect natural salt enhancers, which may speed the introduction of alternative sodium reduction ingredients.
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.
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 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 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 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.
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).
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.
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.
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.
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.
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.
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.
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.
