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Home » Keywords » sodium

Items Tagged with 'sodium'

ARTICLES

Prayon_Burger_900

Prayon: Phosphate Boost

New factory to boost Prayon production of food grade sodium hexametaphosphate
November 30, 2020
No Comments
Prayon, a world leader in phosphate chemistry, will build a new factory and boost the company’s production of food grade sodium hexametaphosphate (SHMP). This project is part of Prayon's growth strategy in several sectors (food additives, water treatment, industrial applications), and it will support the group's development worldwide. 
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NatureSeal_Potatoes_900

NatureSeal: Keep it Fresh

NatureSeal offers a family of healthy, sulfite-free solutions to keep cut potatoes, cut sweet potatoes and other root vegetables fresh for up to 21 days
September 18, 2020
No Comments
NatureSeal, Inc., Westport, Conn., offers a family of healthy, sulfite-free solutions to keep cut potatoes, cut sweet potatoes and other root vegetables fresh for up to 21 days.
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sea salt, colored sea salts

FDA Weighing Salt

Food companies and restaurants could soon face government pressure to make their foods less salty.
June 18, 2014
No Comments
It is still unclear when FDA will release new sodium guidelines, despite its 2013 goal to have them completed this year.
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Children

Health Trends Among Young Children

New research shows cheese, hotdogs, whole and 2% milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.
April 28, 2014
No Comments
Cheese, hotdogs, whole and 2% milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.
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soy sauce appetizer

Less Sodium, More Umami

Kikkoman Natural Flavor Enhancer lets manufacturers reduce sodium by 30%to 50% and keep a clean label
April 23, 2014
No Comments
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.
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sodium, salt

No Salt, Low Salt and Sea Salt!

Salt provides flavor, texture and preservation, along with other critical functional elements across multiple prepared food categories.
Rachel Cheatham , Ph.D.
April 11, 2014
No Comments
For consumers, savoriness often is all about that familiar and pleasing salty taste.
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David Feder
Editorial Views

Science of Sodium, Health

David feder 200x200
David Feder , RDN
April 11, 2014
No Comments
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.
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sea salt, colored sea salts

PepsiCo Researching Salt

PepsiCo Inc. will provide research funding in 2014 for a salt taste program.
April 10, 2014
No Comments
Senomyx will continue to work to identify flavors with modifying properties intended to restore the desired salty taste in products with reduced sodium.
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sea salt, colored sea salts

Salt Reversal

A new study says the low level of sodium intake recommended by the Centers for Disease Control and Prevention (CDC) could actually be bad for your health.
April 7, 2014
No Comments
The average daily sodium intake of most Americans is actually associated with better health outcomes than intake levels currently recommended by the CDC and major health departments.
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Salt

Pair of Hires at Nu-Tek

Nu-Tek Food Science announced that Brian Boor has joined the company as senior vice president of sales and business administration.
February 3, 2014
No Comments
Dave Hickey has been named chief customer officer.
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April 21, 2021

Great Science Will Fuel the Next Blockbuster Functional Beverage Products

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.
May 26, 2021

Creating Unique Meat Analogs Through High Moisture Extrusion and Protein Blending

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.
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