Items Tagged with 'sodium reduction'

Successful sodium reduction strategies hinge on preserving the satisfying savory profile consumers expect from processed meat and poultry products. 

Griffith Foods initiative helps a Canadian brand reduce sodium in their frozen beef burgers by 25% while maintaining consumer acceptance in sensory testing.

FDA is challenging food manufacturers and foodservice providers to adopt gradual reductions in sodium content in food. 

Reformulation strategies must account for functional changes to product texture, cook yields and sliceability. 

North Country Smokehouse introduces its new Reduced Sodium, Organic Applewood Smoked Bacon.

Reducing sodium content can negatively impact texture, resulting in dry, crumbly or rubbery products.

From a product development perspective, the first step is identifying all the sources of sodium-containing ingredients.

Many people want to reduce the amount of sodium in their diets.

Tastesense Salt delivers on salt and savory taste, without adding sodium, by retaining essential flavor properties and replicating salty impact, body and linger.

Reducing sodium intake is a global health priority and since meat products account for about 25% of all sodium consumed, meat is a prime target for salt reduction.