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.
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Ninety percent of Americans consume more that the recommended daily amount of sodium, according to new figures published by the Centers for Disease Control and Prevention (CDC).
Industry efforts to cut sodium have snowballed in recent months, but Americans are consuming fewer low-sodium products, according to market research organization the NPD Group.
The FDA has refuted claims that it has already begun a program to reduce the amount of salt in processed foods, after a new Institute of Medicine report said its current strategies to reduce sodium intake are failing.
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.
The US has launched more products claiming low or no sodium than any other country in the past three years, according to a new report from Packaged Facts – but consumers still prioritize good taste.
Food giant Kraft Foods has announced it will reduce the sodium content of its entire North American portfolio by an average of 10 percent over the next two years.
Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
Mintel has suggested that sodium could be the next trans fat as consumers are increasingly looking to low-sodium options and manufacturers are responding by slicing salt from their products.
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.
New research from the American Heart Association has shown that heart failure patients who are actively trying to reduce sodium intake still consume more than is recommended even for healthy people.
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.
A survey to compare the amount of salt in a product to the amount manufacturers claim they contain on the label showed that the majority of foods passed the test.
The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.
Advanced Food Systems has introduced a new range of stock bases which it said have been formulated to meet demands for reduced levels of fat and salt as well as costs.
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.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
Researchers from India, in collaboration with Kraft Foods, have
proposed a simple, cost-effective method of galactomannan esters
derivatives that are "useful as functional food
ingredients."
International Flavors & Fragrances has completed an internal
program designed for sodium reduction, which provides the firm with
a base of reference for its range of flavor systems for reduced
salt applications.
The American Medical Association (AMA) has added its voice to the
clamor against salt, voting this week to urge the government to
revoke the substance's GRAS status.
The leading global soup firm this week announced that it is to
slash salt content in its products by up to 45 percent, a move that
underlines continued industry efforts to attract consumers with a
wider variety of 'healthy'...
The New Jersey based food technology company Prime Favorites, has
started marketing a product to remove the bitter taste of potassium
chloride in foods.
