Sugar Reduction

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Prepared Foods talks with Erin Gilgan, whose title is Nutrition, Health and Wellness (NHW) Champion within the Nestlé Professional North American culinary division.

Prepared Foods talks with Joy Dubost, PhD., RD, CSSD. With more than 15 years of experience, Dr. Dubost has worked in the areas of clinical nutrition, research, public health intervention, education and communications.

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.

As the U.S. Food and Drug Administration prepares to issue voluntary sodium guidelines for food manufacturers and restaurants, food market research by The NPD Group finds that U.S. consumers are less concerned about their sodium intake, and their consumption of foods with a low sodium or no salt label is declining and will continue to decline in the future.

He previously served as senior vice president of sales and business administration.

It is still unclear when FDA will release new sodium guidelines, despite its 2013 goal to have them completed this year.

Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.

For consumers, savoriness often is all about that familiar and pleasing salty taste.

In one of this month’s feature articles, a topic is covered—sodium—that’s highly controversial…but only because the actual controversy has been manufactured.

Senomyx will continue to work to identify flavors with modifying properties intended to restore the desired salty taste in products with reduced sodium.