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Members of the International Food & Beverage Alliance (IFBA) have developed a collective commitment by the food industry to implement globally set standardized targets for sodium reduction in manufactured foods.
When it comes to the Nutrition Facts label on the back of food packaging, sugar ranks at the top of what adult consumers look for on the label. Consumers look for calories after sugar on the label; 45% look for calories. Sodium ranks third, with 38% of adult consumers searching for sodium content.
Ranch dressing is one of the most popular salad dressings and dipping sauces in the US, yet previous efforts to get rid of MSG in this classic salad dressing and dip have been unsuccessful until now.
Jungbunzlauer’s sub4salt cure helps meat processors to create cured meat products with up to 35% less sodium without compromising taste, texture and microbiological stability.
Industry judges honored Tate & Lyle’s new salt-reduction ingredient, SODA-LO Salt Microspheres, as the “Heart Health and Circulatory Innovation of the Year” and as the overall “Most Innovative Health Ingredient of the Year,” during the NuW Excellence Awards at Health Ingredients Europe.
Consumers’ love affair with processed food, combined with a rising awareness of the damage that high levels of salt can do to health, will make food and drink with reduced salt formulations a massive opportunity for manufacturers globally in the near future, finds Business Insights.