The proposal is intended to provide more flexibility for foods with standards of identity where salt is a required or optional ingredient, and “facilitate industry innovation to reduce sodium in standardized foods,” the agency stated.
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
It’s well-known that the smaller the salt crystals, the saltier they taste, which means less is more, an enticing proposition for snack makers looking to reduce sodium. However, simply finely grinding table salt and sprinkling it on potato chips won’t...
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.’
Israeli sea salt supplier, Salt of the Earth, will highlight how its clean-label Mediterranean Umami can be used to create a 'craveable' mac 'n' cheese using less salt and 10% less cheese at the upcoming IFT Expo in New Orleans this...
The FDA says it will accept the term ‘potassium chloride salt’ instead of ‘potassium chloride’ on food labels in a bid to demystify the popular salt replacer for consumers, although industry stakeholders lobbying for a name change had hoped it would ditch...
Leading executives at Heart & Stroke, Hypertension Canada, Diabetes Canada, and Dietitians of Canada have joined a growing number of food manufacturers and retailers urging Health Canada and the Canadian Food Inspection Agency (CFIA) to allow ‘potassium...
The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies.
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.
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.
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.
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.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
DSM Food Specialities is launching a range of yeast-derived taste
potentiators called Sensarite, aimed at maintaining an authentic
taste profile in bakery and dairy products reformulated to be
better for health and nutrition.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
