Sentences with phrase «as sodium reduction»

In this market, taste remains the trump card in determining product success, but increasingly, improved nutritional qualities such as sodium reduction or protein fortification, and new bases, such as legumes, vegetables and ancient grains, are key factors in winning market share.

These individuals also can help corporate new product efforts in more technical, highly visible areas such as sodium reduction.

Not exact matches

Rhoden cites as an example of growing potential the National Salt Reduction Initiative, a national effort by major food companies including Heinz, Kraft, Subway and Campbell's Soup to reduce sodium levels in their products.

We are excited about the possibilities that the addition of the salt substitutes will provide us as we help food companies in their sodium reduction efforts.»

«We are able to draw on our extensive agricultural background to bring this specialty blend of vegetables to our customers as a solution for flavor enhancement and sodium reduction, while keeping label declarations clean.»

Once nutrient profiles are established, nutrition claims may only be used on food products deemed «healthy», though two notable exceptions will apply: nutrition claims referring to the reduction of fat, saturated fats, trans fats, sugars and salt / sodium will be allowed without reference to a profile for the specific nutrient, provided the claims comply with the conditions of the Regulation; and a nutrition claim may be used even if a single nutrient exceeds the nutrient profile as long as a statement in relation to this nutrient appears on the label in close proximity to, on the same side and with the same prominence, as the claim (the statement must read: «High [name of nutrient] content»).

The FDA's move to include potassium as one of the nutrients that must be listed on the Nutrition Facts panel (the FDA is also raising the DRV for potassium from 3,500 mg to an RDI of 4,700 mg)- coupled with its new sodium reduction targets - have focused attention on potassium chloride (KCL), a leading salt replacer.

Morton Salt has said it will serve as North American distributor for K+S Group's potassium chloride ingredient Kalisel, expanding its range of sodium reduction ingredients.

They are also requesting districts email details about the great activities your organization completed in 2016 to support sodium reduction and flavor - boosting in school meals, as well as your upcoming plans — we would love to feature your organization in our upcoming partner e-newsletters!

Sure, you may be getting a 25 percent reduction of sodium in some packaged foods, but these products tend to offer minimal amounts of magnesium and potassium, so even with a sodium reduction they are not as healthful as less processed foods.

: We have gotten so caught up in the reduction of undesirable nutrients (trans fats, added sugars, sodium) that we often forget the presence of other nutrients (magnesium, potassium, fiber) is just as important.

Similarly, Big Food likely also supports the cap on sodium reductions (salt is 1/3 of Big Food's palatability arsenal; see: Michael Moss's Salt Sugar Fat) as well as the requested change to a la carte rules (who profits from all that frozen pizza schools want to serve every day?)

Specifically, the SNA is asking to: keep the level of whole grains in the total number of grain foods served at 25 %; avoid further reductions in sodium; eliminate the requirement that kids take fruit or a vegetable with their meal (returning to the old system in which kids could — and often did — pass up those healthful foods); and allow schools to sell on a daily basis a la carte items like pizza and fries, as opposed to the current plan which would allow these items to be sold only on the same day they appeared on the main lunch line.

As expected, the organization continued to advocate for reversing key nutritional gains relating to sodium reduction, whole grains and requirement that children take a fruit or vegetable at lunch.

«In the absence of such a trial, results of the PURE study argue against reduction of dietary sodium to currently recommended levels as an isolated public health recommendation,» she said.

«The FDA [U.S. Food and Drug Administration] has now recommended a gradual reduction in sodium content in many such foods, which should lead to lower rates of hypertension as well as cardiovascular disease and deaths,» she said.

«But if you're eating a moderate level of sodium — about what most North Americans eat — and you reduce it to a lower level, you're not really getting much in return as far as blood pressure reduction is concerned.»

-RCB- elevated sodium level within kidneys, either as a result of pathological bottleneck such as reduced number of nephrons, or simply due to heightened intake - or both - may activate pro-inflammatory cytokines and chemokines in proximal tubular cells, may cause oxidative stress by activating ROS - producing NADH oxidase enzymes, or blood vessel constriction by inhibiting kidney arginine transport and nitric oxide synthesis; elevated renal inflammation, oxidative stress and restricted blood flow all can impair the efficacy of sodium excretion, more so combined (if extensive, it can also result in post-natal reduction of nephron units)