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Australian scientists bred salt tolerance into durum wheat for the first time, boosting grain yields by 25% in saline soils, according to the University of Adelaide.

Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.

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

A study published in the American Journal of Clinical Nutrition found that salted foods can increase cancer risks.

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.

Nu-Tek Salt has developed a patented technology that minimizes the metallic note of potassium chloride to give a similar perception to that of salt.

Since 2009, Jungbunzlauer has produced zinc citrate trihydrate, a high-quality zinc salt for food, pharmaceutical and cosmetic applications.

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

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.