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.
The president of the Institute of Food Technologists (IFT) has rejected US proposals for a mandatory reduction in salt levels in processed foods on the grounds that they are not based on scientific evidence.
The Dietary Guidelines for Americans are currently being revised, and sodium intake, sweetened drinks, and dairy alternatives are some of the topics of discussion, according to the American Society for Nutrition.
Industry efforts to cut sodium have snowballed in recent months, but Americans are consuming fewer low-sodium products, according to market research organization the NPD Group.
General Mills has become the latest major food manufacturer to announce a sodium reduction strategy, pledging a 20 percent reduction in about 40 percent of its product portfolio by 2015.
The US has launched more products claiming low or no sodium than any other country in the past three years, according to a new report from Packaged Facts – but consumers still prioritize good taste.
UK-based Alexander Foods has partnered with Canadian distributor Nealanders to provide its SaltRite salt replacement product to Canadian and US food manufacturers, the company has said.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.
Food giant Kraft Foods has announced it will reduce the sodium content of its entire North American portfolio by an average of 10 percent over the next two years.
Michelle Obama has urged industry to work faster on reformulating products to make them healthier for kids, speaking at a Grocery Manufacturers Association (GMA) conference on Tuesday.
Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says a new study.
Controlling the release of salt in foods may be one avenue to reduce salt but maintain flavour, and British researchers report that fat micro-crystals may just do what is necessary.
Salt levels similar to those currently consumed in the Western diet may lead to hardening of arteries, independent of blood pressure effects, say new results that “confirm the potentially detrimental effects of a high dietary salt intake”.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
