New Mediterranean umami powder cuts salt in snacks
May 29, 2020
With snacking up during the COVID-19 pandemic, reducing the amount of salt in snacks is an on-trend task for snack companies. Salt of the Earth, Ltd., has developed a new, clean-label sodium-reduction ingredient for snack applications.
Snack food processor begins using Salarius’ new MicroSalt
April 23, 2019
MicroSalt® is a proprietary salt made with micron-size salt particles that dissolve in the mouth significantly faster than regular salt, delivering an increased sensation of saltiness with much less salt.
While some product flavorings are developed to satisfy the need for new and exciting options, many formulations are modernized in order to “keep up with the times.” To accomplish this, research chefs are experimenting with an expanding array of spices and seasonings.
Company recognized for developing new premium low-sodium sea salt and gourmet sea salt products
October 13, 2014
Three of the company’s innovative sea salt products won SIAL Innovation Selection 2014 awards. All three products will showcase at SIAL, Paris, October 19-23, 2014, at the Israel Pavilion: HALL 4, Salt of the Earth booth #M020, as well as in the exclusive SIAL Innovation area.
Innophos signs license agreement with Smart Salt, Inc. for low sodium food and beverage applications.
August 4, 2014
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.
NPD Group predicts U.S. consumers will be less concerned about sodium in the future.
July 15, 2014
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.
Check out the July 2020 issue of Prepared Foods, featuring our cover story on the critical formulation roles of flours and starches, the hot beverages market, new chocolates and candies hitting the shelves, and much more.