Articles Tagged with ''sodium reduction''

The sodium guidance finalizes in part a draft guidance from 2016 that provided short-term (2-year) and long-term (10-year) targets for sodium content in commercially processed, packaged and prepared foods. The FDA received about 200 comments on the draft guidance.

Officials say Smart Salt’s range of salt substitute products further enhance Innophos’ ability to provide reduced sodium solutions for baked goods as well as meat, seafood, poultry, dairy and beverage products.

OK, here it is. I lick my finger and press it into the salt corralled into the corner of an empty pretzel bag. I do it. I do it every time.

Nu-Tek’s new website, www.nu-tekfoodscience.com, helps food processors reduce sodium at unprecedented levels.

We keep hearing that we need much less sodium in our diets. Last I heard, the recommended daily intake of sodium per adult is something in the neighborhood of a teaspoon.

In order to reduce sodium in foods, a multi-dimensional approach must include preserving taste and technical function -- for starters.

Food and beverage developers should visit Biorigin’s IFT Booth #2307 in Chicago and taste the company’s natural ingredients that reduce sodium and boost taste.

DSM’s salt-reduction toolbox allows manufacturers to reduce sodium in their savory products by up to 50% without losing taste or mouthfeel.

You are here for research and research you shall have. This week, we have exhaustive features and quick glance reports about sodium reduction in food development and formulation. Trends! Technologies! Can you dig it!?