A new study found that sodium levels of menu items from the same fast-food chain can vary depending on its location. This led the researchers to conclude that salt functionality might not be hampering salt-reduction efforts, as industry sometimes claims.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Food manufacturers are taking a different approach to making their products healthier and marketing them to consumers, reports the Wall Street Journal. Rather than producing specialist products which are advertised as having low sodium content, companies are quietly reducing the levels of salt in their flagship brands. Health organisations in the US and Europe want to reduce people salt intake… Read more »