Sodium Reduction

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A study finds 96% of restaurant menu items fail to meet nutritional recommendations set by the U.S. Dept. of Agriculture.
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Fast food may often be high in salt, but the exact levels seem to vary based on the country, according to a study.
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DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
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Older women whose diet include too little calcium or water -- or too much salt -- have an increased risk of developing kidney stones, a study confirms.
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Research by Deakin’s Centre for Physical Activity and Nutrition Research suggests that reduced salt labels affect consumers’ taste perception.
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Australian scientists bred salt tolerance into durum wheat for the first time, boosting grain yields by 25% in saline soils, according to the University of Adelaide.
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Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.
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Food scientists have discovered that a “salt burst” occurs 20 seconds after chewing has started.
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A study published in the American Journal of Clinical Nutrition found that salted foods can increase cancer risks.
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The Institute of Food Technologists (IFT) recently submitted comments to the FDA and USDA Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States.
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