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.
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
Campbell Soup 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.
Geneva, Switzerland-based Natural Taste Consulting (NTC) is launching a natural bitter blocker capable of significantly reducing the undesired bitter/metallic taste of potassium salt.
The American Bakers Association (ABA) has joined the CSPI, Unilever, and other food manufacturers in voicing its support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate name for potassium chloride on food labels, while...
New name would 'improve consumer understanding and promote clear food labeling' says Unilever
Unilever and The Center for Science in the Public Interest (CSPI) have both voiced their support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate name for potassium chloride on food labels, while the Salt Institute has...
Allowing companies to label potassium chloride as ‘potassium salt’ on food labels would ‘demystify’ the ingredient for consumers and help the industry achieve the dual goals of lowering sodium and increasing potassium, argues a citizen’s petition filed...
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...
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.
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...
The recent furor over the ingredients in Taco Bell’s taco meat has had an unintended positive effect for one of its suppliers. Cargill reports higher interest in its Trehalose additive after all of the publicity connected to the affair reverberated though...
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.
A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or functionality.
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...
Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.
Big interview: Karl Kramer, president, innovation and commercial development, Tate & Lyle
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.”
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.
A new salt replacement technique could help to reduce the levels of sodium in already desalted cod by up to 50%, with no effect on the sensory properties of the fish, report researchers.
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...
Many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier.
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.
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.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, 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.
Consumers on both sides of the Atlantic are confused about how much sodium they should be consuming each day, two surveys of US and UK consumers have indicated.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
A new sea salt with 66 percent less sodium than common table salt and high potassium content is being offered to food manufacturers, after six years of development work involving salts from the Mediterranean region.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Cargill has introduced a new product to its line of salt reduction ingredients, as manufacturers strive to formulate good tasting products with a lighter salt content.
New sodium reduction technology allows meat processors to cut the sodium content of their products by up to 50 per cent, according to its developer Nu-Tek.
As the Institute of Medicine (IOM) considers a strategy to reduce salt in the American diet, the food industry is under pressure to cut products’ salt content. Campbell is the latest company to announce new low sodium products, in its soup line.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...
Ocean’s Flavor has introduced a new taste-friendly salt which it claims has up to 70 percent less sodium than table salt to address the quest by food manufacturers to reduce sodium chloride in their products.
Two Indian scientists tell FoodNavigator how they managed to
achieve round salt granules, and what this breakthrough could mean
for the future of food development.
The New Jersey based food technology company Prime Favorites, has
started marketing a product to remove the bitter taste of potassium
chloride in foods.
