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How Drexel’s Food Lab, Amoroso’s brought low-sodium hoagies to Philadelphia

10.02.2019

By Anna Wiber

Traditional hoagies can contain between 300 to 400 mg of sodium.

'Potassium chloride salt' receives labeling approval from F.D.A.

05.17.2019

By Jeff Gelski

The agency hopes the term will lead to reduced sodium consumption.

Research examines healthier salt ingredients

04.16.2019

By Anna Wiber

A mixture of salts were tested to find a palatable balance.

Three routes to sodium reduction in salty snacks

03.19.2019

By Charlotte Atchley

Through trial and error, formulators can meet nutritional targets and consumer expectations.

Trade association promoting salt to dissolve

03.08.2019

By Jeff Gelski

The Salt Institute was created in 1914.

Chemical leavening ingredients: Out-of-the-box vs. custom

02.12.2019

By Charlotte Atchley

Working with tailored systems requires some technical know-how but offers bakers a lot of control.

The side benefits of potassium

01.22.2019

By Charlotte Atchley

Potassium-based ingredients can help bakers make “good source” claims.

A baker’s plan B for reducing sodium

01.08.2019

By Charlotte Atchley

For products that need a decrease in sodium, formulators can look to chemical leavening agents.

The salty conundrum facing bakeries

12.11.2018

By Charlotte Atchley

F.D.A. touts the less sodium the better, but consumers will only accept that to a certain degree. Bakers must traverse a narrow way.

U.S.D.A. school meals rule allows more whole grains flexibility

12.10.2018

By Jeff Gelski

The nutrition standards also cover sodium and flavored milk.

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Sodium
RSS

How Drexel’s Food Lab, Amoroso’s brought low-sodium hoagies to Philadelphia

'Potassium chloride salt' receives labeling approval from F.D.A.

Research examines healthier salt ingredients

Three routes to sodium reduction in salty snacks

Trade association promoting salt to dissolve

Chemical leavening ingredients: Out-of-the-box vs. custom

The side benefits of potassium

A baker’s plan B for reducing sodium

The salty conundrum facing bakeries

U.S.D.A. school meals rule allows more whole grains flexibility

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Sodium
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