«Temporal Sodium Release Related to Gel Microstructural Properties — Implications
for Sodium Reduction» was published in a recent issue of Journal of Food Science.
Cargill has introduced a new blended potassium chloride / sodium chloride ingredient
for sodium reduction in a variety of applications, with half the sodium of regular salt, the company has said.
«A unique co-crystal primarily of magnesium in balance with potassium, Smart Salt represents a proven functional and nutritional solution
for sodium reduction.
Not exact matches
Similar success was obtained
for Thousand Island dressing, where the trials showed a 26 %
reduction in
sodium and 25 %
reduction in sugar, said the company.
New research showing that 98 % of homes have packaged food that exceeds the recommended amount of
sodium, despite drastic
reductions in the last 15 years, should be a wake - up call
for manufacturers to cut back on the mineral even more and
for consumers...
The Grocery Manufacturers Association (GMA) last week urged the Food and Drug Administration to ensure any proposed long - term
sodium reduction targets are based on a review of the Dietary Reference Intake (DRI)
for sodium, future knowledge gained from work on the short - term
sodium reduction targets, results of new research that will become available on human health outcomes and dietary
sodium intake, and the emergence of new technologies that allows
sodium reduction targets to be safely and effectively achieved.
«Here
for example we focus on
sodium reduction by eliminating the off - taste of potassium chloride, which is often used to replace
sodium chloride.
The F.D.A. set a two - year
reduction target of 440 mg of
sodium per 100 grams
for white bread, down from a 2010 baseline of 523 mg of
sodium in the sales - weighted mean concentration of
sodium per 100 grams.
«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.
Two years isn't enough time
for food manufacturers to make the kind of
reductions in
sodium that the FDA is asking
for, says the Grocery Manufacturers Association (GMA), which also urges the agency to tweak the wording of its guidance in order to avoid...
Districts could already seek a waiver to serve grains foods that aren't «whole grain - rich,» and while some advocates are upset that there won't be further
sodium reductions (at least
for now), school food is still lower in salt than it was pre-HHFKA.
Specifically, the School Nutrition Association and its allies are seeking to: slash by 50 % the amount of «whole grain - rich» foods served to kids; make it optional instead of mandatory
for kids to take a 1/2 cup serving of fruits or vegetables at lunch; and halt further
sodium reductions in school food.
The new standards, developed by the Institute of Medicine, call
for a dramatic
reduction in
sodium to be phased in.
Contains a rider blocking funds from being used to work on «any regulations applicable to food manufacturers
for population - wide
sodium reduction actions or to develop, issue, promote or advance final guidance applicable to food manufacturers
for long term population - wide
sodium reduction actions until the date on which a dietary reference intake report with respect to
sodium is completed.»
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.
Although there were some concerns that the proposed third - tier of
sodium reduction would have a negative impact on dairy items (like cheese and yogurt) down the line, there was a high level of support
for the proposed dairy changes in the meal pattern guidelines in general.
Probably a big reason
for this is due to the
reduction in
sodium in our diets.
Potassium chloride seems to be a preferred substitute to
sodium chloride
for the
reduction in risk of cardiovascular disease.
School districts serve lunch to 30 million children, and many districts have struggled to meet new federal standards
for school meals and competitive foods, including increasingly stringent rules on calorie limits, whole grain content, and
sodium reduction.
A colorful, two - page infographic that provides tips from school nutrition directors and the
sodium reduction timeline
for school nutrition.
Different low
sodium products have different levels of
sodium — some are formulated
for moderate salt
reduction (0.2 % to 0.25 % on a dry matter basis) and others
for greater salt
reduction (more than 0.25 %).