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Sodium Reduction

Sodium reduction

Sodium reduction is gaining heightened attention in the food industry today, especially the baked and snack foods categories.

showing 1-25 of 47 articles

Leavening sans sodium

3/14/2017 - Potassium bicarbonate gives equal performance as its sodium counterpart, plus a bit of sweetness.

Images from BakingTech 2017

3/13/2017 - ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

F.D.A. extends comment periods on sodium

8/18/2016 - The deadlines move back for comments on both 2-year targets and 10-year targets for sodium reduction.

One salt crystal at a time

7/26/2016 - Umami flavors and potassium bicarbonate may help companies meet the F.D.A.'s voluntary goals for sodium reduction.

Nestle and Chromocell work together to reduce sodium

6/28/2016 - Nestle will continue to use Chromovert technology.
Spicing up sodium reduction
6/10/2016
F.D.A. issues sodium reduction guidance to industry for comment
6/1/2016
Nestle supports F.D.A.'s efforts on voluntary sodium targets
5/6/2016
New front opens in battle over sodium
5/20/2016
General Mills encouraged by progress on health and wellness goals
4/13/2016
NuTek Salt maker opens new facility
2/4/2016
Senate committee votes to ease whole grain standard in schools
1/21/2016
Sodium-cutting strategies and tactics, part 2
8/25/2015
Making salty cheese with less sodium
6/18/2015
Understanding the umami effect
4/30/2015
Umami provides a salty boost
3/20/2015
Promoting positives while subtracting sodium
3/8/2015
Sodium: To reduce or not to reduce
2/12/2015
Sodium-cutting strategies and tactics, part 1
3/20/2015
How to balance chemical leavening, part 6
1/16/2015
How to balance chemical leavening, part 1
8/28/2014
How to get smart about salt, part 3
7/11/2014
How to get smart about salt, part 2
1/6/2014
How ingredient ‘tools’ cut sodium
12/13/2012
Cuts sodium, keeps flavor
8/6/2012