Articles Tagged with ''sodium''

A report suggests reducing sodium levels in food will save the healthcare system billions of dollars.

Innophos Holdings has received regulatory approval from Health Canada to sell Cal-Rise into Canadian markets for use in food products.

Fast food may often be high in salt, but the exact levels seem to vary based on the country, according to a study.

DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.

Older women whose diet include too little calcium or water -- or too much salt -- have an increased risk of developing kidney stones, a study confirms.

Research by Deakin’s Centre for Physical Activity and Nutrition Research suggests that reduced salt labels affect consumers’ taste perception.

Food scientists have discovered that a “salt burst” occurs 20 seconds after chewing has started.

The Institute of Food Technologists (IFT) recently submitted comments to the FDA and USDA Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States.

The Weston A. Price Foundation (WAPF) has warned the FDA that plans for salt restriction pose a health threat to Americans of all ages.

The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades.