Sentences with phrase «for sodium reduction»

«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 %).