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Developing school meals with less sodium

07.17.2013

By Allison Gibeson

Herbs, spices and school gardens can help schools meet upcoming sodium reduction benchmarks.

Slideshow: Innovation Awards highlight I.F.T. '13

07.15.2013

By Keith Nunes

The awards recognize innovation, technical advancement, benefits to food manufacturers and consumers as well as scientific merit.

School snacks to get a makeover

06.27.2013

By Keith Nunes

New U.S.D.A. rules will change the content of food and beverages offered in schools.

U.K. researchers cite progress in cutting salt in bread

06.19.2013

By Eric Schroeder

Average salt content about 20% lower in 2011 than it was in 2001, study says.

Tate & Lyle sales rise in year, as do corn costs

05.30.2013

By Jeff Gelski

Market development continues for a new natural sweetener and a new sodium reduction ingredient.

A.B.A., S.F.A. say findings add ‘vital new perspective’ to sodium discussion

05.15.2013

By Eric Schroeder

Associations look forward to working with scientific community to address research and data gaps.

I.O.M.: No benefit in sharp sodium cuts

05.14.2013

By Eric Schroeder

Findings draw strong reaction from individuals on both sides of salt debate.

Study finds little progress in sodium reduction

05.14.2013

By Jeff Gelski

Sodium content in processed foods decline, but it rises in restaurant items

Nu-Tek, Cain Food ink partnership

04.22.2013

By Eric Schroeder

Companies will work together to deliver sodium reduction technology to grain-based foods industry.

Taco Bell hops on better-for-you bandwagon

04.11.2013

By Monica Watrous

The fast-food chain plans to have 20% of its combo meals meet one-third of federal government's dietary guidelines for calories, fat and sodium by 2020.

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