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.
Investigators at the Monell Chemical Senses Center report that babies exposed early to starchy, salty foods will develop a greater preference for salty taste, by as early as six months of age.
In Caucasian people with normal blood pressure, a large reduction in the amount of salt they eat may actually do more harm than good, researchers said.
Tate & Lyle signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham for its salt reduction technology.
Americans are eating too much sodium, and the American Heart Association believes the country needs to increase its public health efforts to encourage the public and private sectors of the food industry to reduce sodium in the food supply.
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