The American Bakers Association (ABA) has joined the CSPI, Unilever, and other food manufacturers in voicing its support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate name for potassium chloride on food labels, while...
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Salt of the Earth has spent $1.3m on an automatic packaging production line to improve the quality of its products and expand the number of its pack options.
Israel-based ingredients firm Salt of the Earth claims the sodium content in baked goods and cereals can be reduced by as much as 66% using its sea salt blend.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.
A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or functionality.
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
UK micro salt pioneer Eminate has confirmed to FoodManufacture.co.uk that it is now supplying its Soda-Lo product to a large food manufacturer for use in bread sold via a major UK retailer.
Germany’s K+S Kali has unveiled its new brand of food grade potassium chloride called KaliSel, which is billed as a cost-effective salt replacer in food.
Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based firm Eminate, reports our sister title Food...
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
A new sea salt with 66 percent less sodium than common table salt and high potassium content is being offered to food manufacturers, after six years of development work involving salts from the Mediterranean region.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
