In order to cut sodium from American diets food manufacturers must work in unison to reduce sodium in their products – and their efforts have gained momentum, according to major industry players.
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.
Strategies to reduce sodium in populations should “force industry compliance” through government regulations and laws, according to an editorial in Nutrition.
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
Redpoint Bio Corporation says it has developed a new method using rodents to detect natural salt enhancers, which may speed the introduction of alternative sodium reduction ingredients.
Del Monte has become the latest company to outline a sodium reduction strategy, saying it intends to cut sodium by 20 percent across its vegetable, tomato and broth products by 2015.
The Institute of Food Technologists (IFT) has said it will support Food and Drug Administration (FDA) efforts to reduce sodium in foods – but called for further research into the health impacts of broad-based reduction programs.
General Mills has become the latest major food manufacturer to announce a sodium reduction strategy, pledging a 20 percent reduction in about 40 percent of its product portfolio by 2015.
UK-based Alexander Foods has partnered with Canadian distributor Nealanders to provide its SaltRite salt replacement product to Canadian and US food manufacturers, the company has said.
Market research organization Mintel has predicted that sodium reduction in packaged foods will become a clear trend in 2010 as food manufacturers and health organizations take the lead.
Diana Naturals has developed a new vegetable concentrate blend which it says can reduce sodium and enhance flavor in savory applications, including soups, sauces and seasonings.
As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.