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ARTICLES

Sodium Reduction Efforts Must Balance Nutrient Density

University of Toronto researchers say reformulation strategies should preserve key nutrients found in many high-sodium foods

Prepared Foods Editorial Staff

May 25, 2026

Many foods contributing the most sodium to US diets also provide nutrients Americans lack, according to new research. The findings underscore the challenge for food developers seeking to reduce sodium without compromising nutritional value.

FDA Issues Draft Guidance with Lower Target Levels for Certain Foods

The Phase II targets will continue to focus on commercially processed, packaged, and prepared foods in the marketplace

August 28, 2024

The Phase II voluntary sodium reduction targets follow an initial set of targets issued in October 2021. The initial set of targets encouraged the food industry to reduce sodium levels in a wide variety of processed, packaged, and prepared foods. Preliminary data from 2022 show about 40% of the initial Phase I targets are very close to or have already been reached indicating early success of this effort.

Innovation in Potato Chip Product Development

Salty snack favorites find continued success with unique flavor profiles and better-for-you options

March 18, 2022

New potato chips products continue to enter the market at a rapid pace. Dozens were introduced at Natural Products Expo West in early March.

Low-sodium, Lowfat Stew

JTM Food Group’s new Premium Beef Stew bridges the gap in nutritional comfort food.

November 20, 2013

JTM Food Group, Harrison, Ohio, says its new Premium Beef Stew bridges the gap in nutritional comfort food.

Clean Label, Low Sodium Baking Powders

Balchem’s new BakeShure Complete line represents a healthier choice to traditional baking powders.

September 16, 2013

Balchem Corporation’s new BakeShure Complete line represents a healthier choice to traditional baking powders and is suitable for use in all chemically leavened bakery applications, including fresh baked, frozen, refrigerated and FTO products.

Reduce Sodium

Tate & Lyle’s SODA-LO salt microspheres can reduce sodium content by 25-50% in food applications.

August 13, 2013

Innovative solutions for reducing sodium content in the food supply are needed to help meet public demand.

Under the BFY Umbrella

October 20, 2011

To meet the growing demand for healthy foods, Sargento Food Ingredients Division recently announced the launch of its better-for-you (BFY) platform.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.