Sentences with phrase «of sodium reduction»

University of Copenhagen researchers analyzed 114 randomized trials of sodium reduction, concluding that... a «measurable» benefit in individuals with normal blood pressure (normotensives) of even a single millimeter of mercury could only be achieved with an «extreme» reduction in salt intake.

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.

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.

Education of New Zealand consumers on the health benefits of sodium reduction and how this may be achieved would complement this approach.

None of the funds made available by this Act may be used to implement an interim final or final rule regarding nutrition programs under the Richard B. Russell National School Lunch Act (42 U.S.C. 1751 et seq.) and the Child Nutrition Act of 1966 (42 U.S.C. 1771 et seq.) that --(1) requires crediting of tomato paste and puree based on volume; (2) implements a sodium reduction target beyond Target I, the 2 - year target, specified in Notice of Proposed Rulemaking, «Nutrition Standards in the National School Lunch and School Breakfast Programs» (FNS — 2007 — 0038, RIN 0584 — AD59) until the Secretary certifies that the Department has reviewed and evaluated relevant scientific studies and data relevant to the relationship of sodium reductions to human health; and (3) establishes any whole grain requirement without defining «whole grain.»

Not exact matches

With the growing popularity of plant - based meat alternatives, Israel - based Salt of the Earth tested its sodium reduction ingredient to add umami to such products.

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...

Salt of the Earth's Mediterranean Umami may allow simultaneous sodium and sugar reduction in clean label foods like savory sauces.

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.

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.

From protein fortification to sodium reduction to browning, the U.S. dairy industry's breadth and depth of products and production capabilities creates ingredients designed to enhance bread, cakes, cookies and other bakery applications and help the bakery industry grow.

Unlike many other potassium chloride - based salt reduction ingredients, which can have a bitter aftertaste and need flavour masking agents to cover this — «dirtying up the label» in the process, said Nutek president and chief operating officer Brian Boor, the US - based supplier has a number of patents protecting its wet chemistry processing technology that removes the bitterness without affecting the sodium reduction capabilities.

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.»

«A unique co-crystal primarily of magnesium in balance with potassium, Smart Salt represents a proven functional and nutritional solution for sodium reduction.

And the National Salt Reduction Initiative is a partnership of organizations — including major food companies — that aims to cut sodium in processed foods by 25 % by 2014.

Sodium reduction results will vary based on sodium content of fry before being sSodium reduction results will vary based on sodium content of fry before being ssodium content of fry before being salted.

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.

Delivers flavor enhancement and sodium reduction with a 25 - 50 % replacement of 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.

Sodium reduction of 30 % may be achieved through the incorporation of Alberger in snack products like chips and crackers.

An understanding of how New Zealand consumers» food purchasing behaviour is influenced by perceptions of dietary sodium will inform future sodium - reduction strategies.

In June 2016, the Food and Drug Administration (FDA) announced draft voluntary sodium reduction targets, which were partly informed by the design of the National Salt Reduction Inreduction targets, which were partly informed by the design of the National Salt Reduction InReduction Initiative.

«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.

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.

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...

The Grocery Manufacturers Association (GMA) has also urged the FDA to «expedite evaluation» of the petition in comments on the agency's sodium reduction targets, adding:

Collaborating with its customers, Salt of the Earth's R&D department yielded a 25 - 35 % sodium reduction across a variety of vegan and vegetarian products using its Mediterranean vegetable umami extract, which combines sea salt with tomato concentrates, mushroom and seaweed extracts using a proprietary process.

(The food industry also nixed rules relating to the reduction of sodium, increasing whole grains and reducing the number of servings of starchy vegetables allowed per week.)

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.

In addition, the CRomnibus language freezes current levels of sodium in school meals until the USDA can demonstrate that scheduled, further reductions in sodium are beneficial to children's health.

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.

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.

Public health advocates also applauded the City's adoption, noting that in California they've seen reductions in the consumption of sodium, high fructose corn syrup and 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.

The new standards, developed by the Institute of Medicine, call for a dramatic reduction in sodium to be phased in.

At particular issue are proposed reductions in sodium (which, according to the food industry, will make food unpalatable to children) and a reduction in the amount of starchy vegetables (read: potatoes) that may be served to school kids.

SNA is specifically asking Congress to revert back to 2010 standards that require only half of all grains offered to be whole - grain rich, leave sodium levels where they are until research proves further reductions benefit children and do away with the requirement that forces kids to take the half cup of fruit and vegetables with every meal, since most students end up throwing them away.

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.

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.

One of my district's stated nutritional goals is the reduction of sodium in school food, and I wondered recently how they're doing.

It is beyond the scope of this letter to go into the mass of peer - reviewed data, including the very recent paper from Martin O'Donnell and colleagues (Journal of the American Medical Association, DOI: 10.1001 / jama.2011.1729), cautioning against population - wide sodium reduction down to the 1500 to 2300 milligram per day danger zone.

Most surprisingly, say the researchers, a participant who had a baseline systolic blood pressure of 150 or greater and was consuming the combination low - sodium / DASH diet had an average reduction of 21 mm Hg in systolic blood pressure compared to the high - sodium control diet.

«Temporal Sodium Release Related to Gel Microstructural Properties — Implications for Sodium Reduction» was published in a recent issue of Journal of Food Science.

«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.

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.

«These are clinically significant findings, with this magnitude of blood pressure reduction being comparable to that expected with the addition of an anti-hypertensive medication and larger than effects usually seen with sodium restriction in people without CKD,» said McMahon.