Shhh! Sodium reduction in progress 10.28.2013 By Jeff Gelski Muffled may describe how some companies are trumpeting sodium-reduction accomplishments.Read More
Bakers get smart about salt 10.17.2013 By Laurie Gorton Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.Read More
Tools of the sodium reduction trade 10.03.2013 By Karen Weisberg Technologies are emerging to maintain flavor while reducing sodium.Read More
Rein in costs when reducing sodium 09.13.2013 By Jeff Gelski New ingredient strategies for meat products take the price of replacing salt into accountRead More
Putting the school nutrition puzzle together 07.30.2013 By Allison Gibeson New regulations are leading to a focus on more whole grains and less sodium in school meals while maintaining a taste children will accept.Read More
Consumers remain confused about sodium intake 07.22.2013 By Keith Nunes A majority of survey respondents said they would be willing to sacrifice some taste for health.Read More
Developing school meals with less sodium 07.17.2013 By Allison Gibeson Herbs, spices and school gardens can help schools meet upcoming sodium reduction benchmarks.Read More
Slideshow: Innovation Awards highlight I.F.T. '13 07.15.2013 By Keith Nunes The awards recognize innovation, technical advancement, benefits to food manufacturers and consumers as well as scientific merit.Read More
School snacks to get a makeover 06.27.2013 By Keith Nunes New U.S.D.A. rules will change the content of food and beverages offered in schools.Read More
U.K. researchers cite progress in cutting salt in bread 06.19.2013 By Eric Schroeder Average salt content about 20% lower in 2011 than it was in 2001, study says.Read More