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.
Food and beverage companies with a greater percentage of sales from so-called “better-for-you” products do better, financially, than their peers with less healthful fare, a new report finds.
The 29th Annual New Products Conference was held September 12-14 in Naples, Fla., with a range of speakers and topics addressing the latest trends and expectations of food and beverage consumers.
According to the “2011 International Food Information Council Sodium Survey,” 59% of Americans say they are not concerned about their sodium intake, consistent with findings in 2009.
Little black or white exists, in regards to much nutritional information (to the frustration of consumers). Instead, there is a continuum of plausibility on nutritional information, ranging from “very unlikely to be true” to “pretty darn sure this is the way it is.”
Almost three quarters of eight-month-old babies consume too much salt because they are fed too much processed food, cow's milk and bread, according to a report.
Soup sales benefit from consumers economizing. Vegetable, sodium substitutes and micronutrients are on the upswing, with opportunities present in ethnic flavors.
People who eat more sodium and less potassium may die sooner of heart or other problems than people who consume the opposite, a large, 15-year-study has found.
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