Home » Topics » Formulation » Sugar Reduction

Sugar Reduction
RSS

Abstracts

Keep Taste, Cut Salt

A salt replacer is suitable for breads, pastries and ready-to-use baking mixes.

March 21, 2013

Dr. Paul Lohmann’s LomaSalt RS 50 Extra is a premium salt replacer that meets the highest demands in taste and sensoric authenticity.

Canadians Looking to Cut Salt

Some 80% of survey respondents agree the food industry should use less salt, according to new study

March 15, 2013

The survey found little support for taxing higher-sodium foods.

Simple Salt Substitute

KaliSel is a new brand of highly purified, food-grade potassium chloride used globally as a cost-effective salt substitute.

February 28, 2013

Boost Flavor, Reduce Salt

Kikkoman’s new NFE Natural Flavor Enhancer blends seamlessly with a broad range of product formulations, and improves the flavor of soups, dressings, marinades, dry mixes and seasoning blends.

February 27, 2013

Kikkoman’s new NFE Natural Flavor Enhancer blends seamlessly with a broad range of product formulations, and improves the flavor of soups, dressings, marinades, dry mixes and seasoning blends.

E-dition Update: Sodium Reduction

Processors have launched a number of initiatives and seen broad success in reducing and/or eliminating sodium from retail products.

February 18, 2013

Processors have launched a number of initiatives and seen broad success in reducing and/or eliminating sodium from retail products.

WHO on Potassium and Sodium

February 1, 2013

Adults should consume less than 2,000mg of sodium, or 5g of salt, and at least 3,510mg of potassium per day, according to new guidelines issued by the World Health Organization.

Gazpacho on Hypertension

December 20, 2012

A regular consumption of gazpacho can contribute to reduce hypertension.

Sea Salt Differently

October 29, 2012

Founded in 2001, SaltWorks offers the largest selection and finest brands in the world, including Bokek, Artisan Salt Company, Fusion and Pure Ocean.

Sodium Solutions

October 29, 2012

Sodium-reduction efforts remain on the food industry's radar, but those effortsare proving more complex and challenging than simply finding a new version of salt.

A Pinch of Salt

Chris Findlay, Ph.D.

David Feder , RDN

September 19, 2012

Regardless of the science behind the strident call for sodium reduction in people’s diets, there is a real and pressing consumer desire to do so, as well. This leads processors to strive toward reformulating a broad range of prepared foods.