Sugar Reduction

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With approximately half of American adults (52%) “watching” their diets, Mintel has explored the reasons behind this behavior and the food ingredients on consumers’ radars. Some 60% report they are dieting to lose weight, while 15% of dieters claim they are doing so, at least in part, because of concerns about salt intake.

Researchers have discovered a critical link between sodium and calcium after completing a study using animal lab models and cells as test cases.

One institution says salt's pervasiveness in processed foods will require an adjustment of consumer eating patterns.

A study found that the vast majority of Canada's hospitals serve meals containing excessive sodium levels.

Although many changes have occurred in cooking over the centuries, simmering ingredients in water to create soup or stew is basically the same process—from cave dwellers to modern kitchens.

An independent study said methods to reduce salt existed but needed more development.

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

While artificial sweeteners have been at the center of much debate in recent months, one ice cream manufacturer has opted against the use of sugar in one of its recent introductions.

Operators and suppliers striving for big profits with their sandwich products should think small--small portion size, that is.

Jungbunzlauer will present various application possibilities at the upcoming IFT Expo.