All pork samples tested showed "noticeable differences" in the nutrition information declared on-pack and the actual nutrient content, according to a Chilean survey.
As approximately 90% of Americans struggle with keeping their sodium intake in check, new research suggests that glutamates such as monosodium glutamate (MSG) can be used to reduce sodium in the food supply by 7% to 8%.
The FDA’s proposal to permit the term ‘potassium chloride salt’ on food labels as a more consumer-friendly alternative to ‘potassium chloride’ has not gone down well with Campbell Soup, which favors the term ‘potassium salt.’
Usually urban legends are little more than myths. But every once and awhile there is a nugget of truth behind them, as in the case of athletes drinking pickle brine to prevent cramps and speed recovery.
Nestlé is preparing to adjust its global portfolio in a bid to help consumers eat significantly less salt – as well stay one step ahead of any forthcoming regulatory measures.
The American Heart Association says its recently launched consumer education campaign encouraging Americans to “break up with excess salt” seeks to “build an army of passionate and willing supporters” to pressure food manufacturers to reduce sodium in...
60-second interview: Mel Mann, Director of Flavor Innovation, Wixon
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?
Some food manufacturers still worry that using potassium chloride to replace salt in their recipes might compromise their clean label credentials. But the FDA’s recent proposal to include potassium as one of the nutrients that must be listed on the Nutrition...
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Efforts to reduce consumer blood pressure and risk of hypertension by replacing normal salt with blends of potassium chloride, magnesium sulfate and less sodium chloride are working, but may be more effective in countries where the majority of salt comes...
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Israel-based ingredients firm Salt of the Earth claims the sodium content in baked goods and cereals can be reduced by as much as 66% using its sea salt blend.
Chloride intake may also be an independent risk factor for heart disease. But in this case the risks are lower, and may counterbalance those of sodium in salt, say researchers.
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
Special edition: Sodium reduction - The road ahead
Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
Tate & Lyle has developed several ‘ready-to-use recipes’ helping US firms slash sodium in bread, peanuts and microwave popcorn by using tiny salt ‘microspheres’ which deliver a disproportionately salty taste for their size by maximizing surface area...
Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
Cargill has introduced a new system for up to 50% sodium reduction in a wide range of products, tailored to provide 1:1 salt replacement in three specific application areas.
Innova has developed a new low-sodium hydrolyzed vegetable protein (HVP), which it claims solves a riddle that has plagued food scientists for decades – how to create a low-sodium HVP without relying on potassium chloride.
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.
Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
A modified form of soy sauce may act as a natural flavor enhancer in frankfurters and help food formulators reduce sodium levels by 20% without affecting taste, says a new study from Kikkoman.
A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
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.
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...
60-second interview: Mariano Gascon, VP research & development, Wixon
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...
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”.
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.
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.
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.
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.
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.
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.
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.
