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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.
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?
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
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 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 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.
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.
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.
American Family Physician January 15, 2004 John Smucny	Does a Low-Sodium Diet Reduce Blood Pressure? Reducing sodium intake does lead to a slightly lower average blood pressure. However, no evidence from controlled trials proves that reducing sodium intake decreases morbidity or mortality, or proves that modest sodium restriction is harmful.
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.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
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.
American Family Physician June 1, 2006 Wexler & Aukerman	Nonpharmacologic Strategies for Managing Hypertension Hypertensive therapy interventions in the US, such as lifestyle and dietary modification, often are overlooked. Although some lifestyle modifications may seem to offer only minimal blood pressure-lowering effects, they should not be discounted.
Food Processing July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
Food Processing December 2007 David Feder	Well Noted: Because Nutrition Research Was Always This Way The connection between total dietary fat intake, blood cholesterol levels, obesity and disease/mortality is not 100-percent certain.
AskMen.com Dave Golokhov	The Dangers of Salt Spike TV's 1000 Ways To Die shows us there's many ways to go, but according to the British Medical Journal, the real serial killer sits in a shaker on almost every table in North America.
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.
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.
AskMen.com November 17, 2015 Anthony Yeung	Weight Loss Myths Four things nutritionists will never tell you about losing weight.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
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?
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 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 November 2007	Editor's Plate: For public consumption Processors should take the initiative against pseudoscience health reporting.
Food Engineering April 1, 2005	Regulatory Watch Senate bucks White House, blocks Canadian beef... Center for Science in the Public Interest sues FDA to have salt classified as a food additive...
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.
American Family Physician September 1, 2003 Magill et al.	New Developments in the Management of Hypertension Advances in the management of hypertension have refined our understanding of systolic blood pressure, nutrition, medication selection, and hypertension in special populations.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
AskMen.com Sabrina Rogers	Q&A: Too Much Tuna, Sodium & More What's the deal with trans fats? Why is sodium so bad for you? Can you eat too much tuna? What the heck are nitrates? Read answers to these burning questions and more.
American Family Physician October 15, 2004	High Blood Pressure An informative pamphlet on what high blood pressure is, what the numbers mean and how and when the condition may be treated.
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.
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 July 2012 Diane Toops	American Consumers are Confused About Diet and Health Study shows Americans' believe 'figuring out their taxes is simpler than improving diet and health.'
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.
Science News October 21, 2006 Janet Raloff	A Salty Controversy over Sodium-and-Health Papers A public-interest group has raised a ruckus over salt-industry payments to the authors of a nutrition journal's package of articles on salt's influence on health.
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
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.
Food Processing August 2011	Focus on Health: Happy World Heart Day Here's what Unilever and PepsiCo are doing to improve heart health globally.
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 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.
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.
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.
AskMen.com September 1, 2003 Mike Davison	Do You Have High Blood Pressure? With approximately 58 million -- or one in four -- American adults suffering from high blood pressure, how do you know for certain if you are at risk? Arm yourself with the facts and find out.
AskMen.com Phil Franklin	Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today.
BusinessWeek June 23, 2011 Brady & Boyle	Campbell's Recipe for a CEO Yields Denise Morrison The chief executive replacing Douglas Conant looks like a safe choice, though her campaign to reduce sodium has been controversial for the soup-maker.
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.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.
Nutrition Action Healthletter April 2001	Right Stuff vs. Food Porn Finding a packaged cream soup that's low in sodium and that tastes great is next to impossible. Make that was. Imagine Soups manage to pull off the minor miracle... New Burger King BK Cravers are nothing more than fatty cheese encased in a deep-fried coating...