Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
Researchers in Israel reported that participants in a dieting study who showed greater Body Mass Index (BMI) decreases had higher potassium intakes than those with modest BMI decreases.
Nestlé USA has joined a growing number of food manufacturers backing a citizen’s petition from NuTek Food Science asking the FDA to allow ‘potassium salt’ as an alternate name for potassium chloride on food labels.
Cargill Salt will open a new "multi-million dollar" facility to produce popular salt replacer potassium chloride in Watkin’s Glen, New York, in late 2017.
FDA should ‘expedite evaluation’ of NuTek potassium salt petition, says GMA
Two years isn’t enough time for food manufacturers to make the kind of reductions in sodium that the FDA is asking for, says the Grocery Manufacturers Association (GMA), which also urges the agency to tweak the wording of its guidance in order to avoid...
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
Unilever has already reduced salt in many of its products by 25% but is looking for potential partners to help it reduce sodium by a further 15-20% ”without compromising the taste of our products”.
Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago
Nine out of 10 customers using potassium-chloride-based salt replacers from Nu-Tek Salt are now reducing sodium by stealth to avoid antagonizing shoppers, says the Minnesota-based firm.
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.
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.
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.
Salt may raise blood pressure by making it harder for the cardiovascular system to juggle the regulation of blood pressure and body temperature, according to new research.
Cargill has introduced a new blended potassium chloride/sodium chloride ingredient for sodium reduction in a variety of applications, with half the sodium of regular salt, the company has said.
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?
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.
Researchers have urged food manufacturers to label additives in enhanced meat products if they include potassium or phosphates due to their potential risk to dialysis patients.
Renal specialists have called for clear labeling on products that use potassium chloride as a salt replacer because it could pose a hidden risk for dialysis patients.
As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.
Wild Flavors has launched a new salt replacement product that it
claims blocks the negative taste of potassium chloride while
keeping the true taste and mouthfeel of salt.
