Sodium

The new-look packaging rolls out this summer

Field Trip Jerky unveils new packaging, targets 250% growth in 2016

By Elaine Watson

Five years ago, all-natural credentials, premium packaging and culinary-inspired flavors were novel territory for jerky. Today, they are simply de-rigueur, and enterprising brands must find new ways to stay ahead of the game, says Field Trip Jerky, which...

Advanced technology eases sodium reduction efforts

Sodium reduction

Advanced technology eases sodium reduction efforts

By Elizabeth Crawford

Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.

AHA education campaign pressures food manufacturers to reduce sodium

Sodium reduction

AHA education campaign pressures food manufacturers to reduce sodium

By Elizabeth Crawford

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...

Eating salty snacks has been suggested to increase thirst, and therefore drive excess calorie intake.

Myth busting? High salt intake may not increase thirst

By Nathan Gray

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?

Dr Michael Jacobson: 'Yes, the issue has lost momentum, though excess sodium is killing just about as many people this year as four years ago'

Special edition: Sodium reduction

Is sodium reduction falling down the food policy agenda?

By Elaine Watson

Four years ago sodium was public enemy #1. The Institute of Medicine (IOM) was calling for the FDA to modify the GRAS status of salt and slash the daily value for sodium to 1,500mg, and the food industry was on high alert. Today, sugar is the new bogeyman,...

NPD Group: Consumers slightly less concerned about sodium

Sodium still a concern, though down slightly: NPD Group

By Maggie Hennessy

As the US Food and Drug Administration prepares to issue voluntary sodium guidelines for food manufacturers and restaurants, US consumers are demonstrating less concern about sodium intake and seeking it out less on labels than in the past, according...

The researchers conclude that salt intake is regulated by the brain within a narrow range

Study: Normal salt intake does not vary with food supply

By Caroline SCOTT-THOMAS

Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that suggests salt intake is regulated by the body’s needs rather than by the...

Kramer: 'Aggressively bringing new products and technologies to market'

Big interview: Karl Kramer, president, innovation and commercial development, Tate & Lyle

Tate & Lyle innovation chief: ‘We’re not interested in me-too products’

By Elaine Watson

What’s in Tate & Lyle’s innovation pipeline? That’s top secret, says Karl Kramer, “but we are working on some completely new, completely novel ingredients and exciting technologies. We’re not interested in me-too products.”

Bread contributes most sodium to US diets, finds CDC

Bread contributes most sodium to US diets, finds CDC

By Caroline Scott-Thomas

Nine out of ten Americans eat too much sodium, and bread and rolls are the biggest problem, rather than salty snacks, according to the latest Vital Signs report from the Centers for Disease Control and Prevention (CDC).

Major review questions sodium reduction policy

Major review questions sodium reduction policy

By Caroline Scott-Thomas

Low sodium diets may reduce blood pressure – but could also increase other risk factors for heart disease, according to a review of 167 studies published in the journal Cochrane Library and the American Journal of Hypertension.

So.. that's 150mg, plus 240mg, plus...

Dispatches from the ADA 2011 conference

IFIC: We need to change the conversation on sodium reduction

By Elaine Watson

The fact that most Americans still don’t know how much sodium they should eat, are unaware of how much they actually eat, or simply aren’t bothered either way, suggests communication strategies need an overhaul if the sodium reduction message is to get...

Reduced sodium is not a killer USP for most consumers

The uncomfortable truth about Campbell's salt u-turn

By Elaine Watson

It’s enraged dieticians and delighted the Salt Institute. But Campbell Soup’s high-profile u-turn on sodium raises some difficult questions about reformulation for all stakeholders.

Sodium vs. salt: Let’s agree to disagree

Sodium vs. salt: Let’s agree to disagree

By Caroline Scott-Thomas

The United States lists sodium on nutrition labels while salt is more common in the European Union. Salt and sodium are not the same, and a standardized term would only cause confusion.

No more stealth? Speaking out on sodium reduction

No more stealth? Speaking out on sodium reduction

By Caroline Scott-Thomas in Boston

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...

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