Articles Tagged with ''sodium reduction''

Visit Booth #2524, at the upcoming IFT Food Expo in New Orleans, LA, June 21st-24th and discover how HealthyChoices ingredients can benefit your formulations.

sub4salt cure is a ready-to-use blend, eliminating the need to blend curing salt with salt, completely substituting both ingredients.

A new Meat MythCrusher video addresses the common myths that sodium is easily reduced and explains the various roles it plays in processed meat products.

Jungbunzlauer’s sub4salt is successfully used world-wide as a salt replacer.

This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.

Visit Booth #7632, Hall B and discover how its ingredients can benefit your formulations.

The medical profession continues to demonstrate the need to significantly reduce the sodium content in the food supply.

Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.

The new site, www.nu-tekfoodscience.com, directs food industry professionals to a wealth of information on achieving sodium reduction.

Fried, crunchy nuggets beat out soggy, disintegrating ones every time.