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Delicious Living
June 1, 2008
Kazia Jankowski |
Worth Its Salt Today's chefs accent food with natural, flavor-enhancing salts. Known for their coarse texture, snappy taste, and high mineral content, these beautiful gourmet varieties add color and subtle flair to dishes.   |
Food Processing
February 2010 |
Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up. |
Entrepreneur
September 2007
Kim Orr |
Mineral Miracle The salt of the earth was a natural niche for one curious couple. |
Food Processing
October 2012 |
Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position. |
Food Processing
August 2008
Mark Anthony |
Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal. |
Food Processing
July 2012
Diane Toops |
Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction. |
Chemistry World
October 2011
Philip Ball |
Column: The Crucible Salt Awareness week seeks to highlight the health hazards of salt overconsumption. |
Food Processing
July 2013
David Phillips |
Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor. |
Health
March 15, 2009
Colleen Rush |
10 Easy Ways to Eat Natural Let's face it: The dream of having our very own personal spa chef whip up delicious, good-for-us grub probably isn't happening in this economy. |
Chemistry World
April 8, 2015
Elisabeth Bowley |
Salty soil set to hamper Bangladesh crop production Salinity changes are a serious threat to agricultural in coastal Bangladesh |
Food Processing
March 2008 |
Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc. |
Food Processing
August 2012
Anibal Concha-Meyer |
Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt. |
Food Processing
September 2009
Diane Toops |
Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors. |
Smithsonian
October 2005
Joshua Hammer |
The Dying of the Dead Sea The ancient salt sea is the site of a looming environmental catastrophe. |
Food Processing
June 2011
Diane Toops |
Are We Dumb Or Numb When It Comes To Heart Health? Our news and trends editor advises food processors to take consumers' views on health surveys with a grain of salt. |
Prepared Foods
January 2008
David Kilcast |
Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies. |
Science News
June 28, 2003 |
TimeLine: June 24, 1933 Lightning, most awesome of the spectacular forces of nature, has yielded some of its mystery to science... Electric current untangles salt and paint on old vases... Sea water nitrates increased by unknown "something" |
Food Processing
August 2011
Anthony & Feder |
Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter. |
The Motley Fool
February 27, 2006
Brian Gorman |
Campbell Soups Up Soup The soup outfit's new product initiative should give it a major marketing advantage. What will it mean to investors? |
Health
June 2006 |
At-Home Spa: Shower Scrub Use this treatment once a week to reveal radiant skin. |
Prepared Foods
January 1, 2006
Marcia A. Wade |
A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings." |
Food Processing
March 2007 |
Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products. |
Inc.
March 2008
Sarah Goldstein |
Dollar Doldrums How American companies are beating the currency crunch. |
Salon.com
August 20, 2001
Gordon Weiss |
India's salt wars When Gandhi famously defied the British salt ban, he created an enduring symbol of purity and independence. But today, pure, locally-grown salt is threatening the health of tens of millions of India's children... |
Prepared Foods
January 1, 2006 |
Flavor Up and Salt Down Food processors can formulate with up to 40% less salt yet keep the enhancement value of a full-salt food product with new salt-reducing flavor enhancers from Bell Flavors. |
Seasoned Cooking
September 2005
Michael Fick |
Should You Reduce Your Salt Intake? The Center for Science in the Public Interest says yes, but the Salt Institute offers a strong defense against it. Here are some sound bites from each side -- and several ways to reduce your sodium intake. |
The Motley Fool
February 21, 2006
Stephen D. Simpson |
Does Compass Point to Value? One of the leading producers of salt in this country (and in the UK), Compass might just qualify as one of those "boring but great" businesses and stocks. |
Prepared Foods
January 1, 2007 |
Showcase: Savory Flavors and Flavor Enhancers Yeast extracts developed as salt replacers... Functional uses for licorice products... Flavor potentiator can replace MSG in savory applications... Salt mixture for processed meats and poultry, soups, sauces, salad dressings... etc. |
| AskMen.com |
Anthony Logistics Sea Salt Body Scrub This product cuts through all the bull to offer guys one product, with universal applications, and that's what gives it ageless appeal. |
Chemistry World
February 16, 2012
Elinor Richards |
Making crisps healthier An investigation by UK scientists into how salt is released from crisps (known as potato chips in the US) as you eat them could lead to a healthier crisp that tastes just as good. |
Chemistry World
May 26, 2009
Phillip Broadwith |
Salt nanowire surprise Common table salt - normally a brittle crystalline material - can be pulled into nanowires that will extend by more than twice their own length without breaking |
Reason
June 2005
Jacob Sullum |
Suing Sodium A lawsuit filed in February demands that the FDA treat salt as an additive instead of an ingredient, a step that would make it possible to impose reductions in salt content on food manufacturers. But is it necessary from a health standpoint? |
Chemistry World
November 11, 2015
Matthew Gunther |
Adaptive spider glue remains sticky come rain or shine A salt -- protein mixture present in glue droplets along each thread may allow spiders to tune the stickiness of their webbing. |
Food Processing
May 2005
Kantha Shelke |
A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach. |
Inc.
July 2007
Jennifer Gill |
A New Kind Of Salt Mine By demonstrating to customers how the chemical composition of Redmond Minerals' red salt made it superior to typical white salt, the company could charge more and stop competing on price. |
Prepared Foods
November 1, 2006 |
Abstracts -- November 2006 Salt replacers act as flavor enhancers... Fully-cooked meat toppings... Intensely flavored infused oils... etc. |
Food Processing
March 2010
Diane Toops |
Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste. |
Prepared Foods
December 2008
Kerry Hughes |
R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content. |
