Sentences with phrase «new sodium reduction»
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.
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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...
However, this year's recommendations are controversial and venture into new territory, focusing on «sustainable eating» and the reduction of sodium, sugar and saturated fats.
Food and Drink - Summer 2010 -(Page 8) > p PRODUCERS sodium reduction case study reduce salt, not taste Givaudan Flavours is working with food and drink companies to help them switch to new product formulations that do not involve tough tradeoffs.
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.
These individuals also can help corporate new product efforts in more technical, highly visible areas such 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.
New York City and authorities in nearly 100 other municipalities and states have embraced the National Sodium Reduction Initiative (NSRI).
An understanding of how New Zealand consumers» food purchasing behaviour is influenced by perceptions of dietary sodium will inform future sodium - reduction strategies.
Education of New Zealand consumers on the health benefits of sodium reduction and how this may be achieved would complement this approach.
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.
Specifically, the SNA sought to: gut the new whole grain standard from 100 percent «whole grain - rich» to 50 percent; halt further sodium reductions in school food; and revert to the old system under which kids could pass up all fruits and vegetables a lunch, instead of being required to take a half - cup serving.
The new standards, developed by the Institute of Medicine, call for a dramatic reduction in sodium to be phased in.
SNA strongly supports the new school meal limits on calories and unhealthy fats, mandates to offer students larger servings and a wider variety of fruits and vegetables, requirements that half of all grains offered be whole grain rich and initial sodium reductions.
Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction in sodium intake to below 2,300 mg per day, says a new report from the Institute of Medicine.
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.