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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.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
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 October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
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.
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.
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.
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 July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
AskMen.com Jacob Franek	Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food.
Prepared Foods January 1, 2007	Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators.
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.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.
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.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
Food Processing June 2013 Rory Gillespie	Consumer Attitudes Show Positive Change About Healthy Snacking If chips can include a full serving of vegetables, snacking can be a healthy part of your diet.
Prepared Foods April 2009	Article: Phosphates Aid Sodium Reduction Sodium-free phosphates can be used to replace sodium-based phosphate ingredients, which help formulators develop the better-for-you products consumers demand.
Food Processing August 2011 Dave Fusaro	Editor's Plate: Salts Gets in Some Licks But don't rush to judgment on either side of the sodium debate.
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.
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?
Food Processing June 2005 David Feder, R.D.	Bad science slams salt Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest -- in reports that had all of the trappings of legitimate science, but little, if any, substance.
BusinessWeek December 3, 2007 Eamon Javers	Salt Could Soon Be on the Fed's Hit List The FDA is looking again at the role sodium plays in heart disease - and foodmakers are scrambling.
Food Processing November 2005 David Feder	Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.
Food Processing April 2011 Diane Toops	Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium.
Food Processing September 2011 David Feder	Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
Food Processing March 2009	Ingredient Round Up: Savory Flavors and Ingredients March's ingredient round-up focuses on savory flavors and ingredients.
Food Processing March 2008	Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.
Prepared Foods February 4, 2006 Marcia A. Wade	Nature of the Yeast Lactic yeast extracts can create a heightened flavor experience, especially in creamy applications.
Prepared Foods May 1, 2006	Flavor Enhanced, Salt Reduced Full flavor delivery in low-salt products can be accomplished using its high nucleotide yeast extracts, says this ingredient supplier.
Food Processing December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
Food Processing September 2013 David Philllips	Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile.
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.
Food Processing March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
Prepared Foods September 1, 2005 Marcia A. Wade	Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product.
Food Processing February 2012 Dave Fusaro	The Food Industry Fights Back On obesity, food safety, 'questionable' ingredients, the industry can do a better job of tactfully defending itself; the key is transparency.
Prepared Foods October 1, 2006 Marcia A. Wade	The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
Food Processing October 2007 Rebecca Jensen	Potassium Rocks Potassium compounds have a history of functionality in foods, but the mineral is also needed for critical body functions.
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.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
Food Processing March 2011 Dave Fusaro	USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium.
Food Processing August 2007 Jennifer LeClaire	The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management.
Prepared Foods November 1, 2006	Abstracts -- November 2006 Salt replacers act as flavor enhancers... Fully-cooked meat toppings... Intensely flavored infused oils... etc.
Prepared Foods September 1, 2006 Anju Holay	The Soup Troop As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice.
Prepared Foods October 1, 2005 Marcia A. Wade	"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture.
The Motley Fool March 25, 2010 Mike Pienciak	Say Goodbye to Salty Profits Costly now, these innovations should carry value down the road. Companies such as PepsiCo are combating headwinds with a major push into healthier -- or just less-bad-for-you -- versions of classic products.
Food Processing July 2006 David Feder	Editor's Plate: AMA not worth its salt It seems the American Medical Assn. has decided MDs know more about nutrition than nutrition scientists. They don't. It should focus its attention on issues it's supposed to know about -- like how to care for sick people.
Food Processing June 2011 Mark Anthony	Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
Food Processing June 2012 Mark Anthony	How Do you Create a Healthier Savory Snack? Building healthier snacks may be a way to rein in some of the extra calories we eat and provide a little more energy to move -- and that would be a good thing.
Chemistry World April 30, 2015 Jessie-May Morgan	Salt and flavor reach a compromise Scientists in the UK have developed a water-in-oil-in-water emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavor.