Reducing Sodium in New Food Formulations
Research and industry trends to help you reduce costs in formulation
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. I suppose I shouldn't be drinking crumbs from an empty sack of pretzels. I shouldn't, but I do. Is this what you call it, drinking? You know, holding a spent bag of salty snacks like a rifle and scanning its emptiness for remaining morsels. You shake the bag to gather the crumbs and then holding a corner from the outside you pull the top of the bag to create a gutter between the crumbs and where you aim to place your mouth. If you have performed this feat before then I apologize for describing in detail what you know so well. If you have not engaged in this activity, I implore you to dump a bag of chips into a bowl and then drink from the bag. Drink away!
No, wait. Refrain from doing so. We're discussing sodium reduction, in products and ultimately in how much we consume as earthly eaters. Go forth, wise product developers! Save me! Save yourselves! Otherwise, we will drown ourselves in the flavor booster called sodium, which we hold so dear.
Your weekly reduction!
Articles and videos concerning sodium reduction in food product development.
Clean Label, Low Sodium Baking Powders
Balchem’s new BakeShure Complete line represents a healthier choice to traditional baking powders.
Sodium Reduction Solutions
Presenters at Prepared Foods’ R&D Seminars outlined challenges, new approaches and new ingredient opportunities in reduced sodium foods.
Healthy Food Formulations
An ingredient expert considers how generational consumer preferences drive food trends.
Sodium Levels Little Changed
Sodium levels have not dropped much in packaged and restaurant foods over the last few years, despite industry-wide attempts to reduce salts, according to new research.
VIDEO
Sodium & Health-The Evidence, Challenges & Opportunities