Salt’s ability to balance and expose rich flavors makes it the easiest and most inexpensive way to enhance flavor. However, industry changes are encouraging manufacturers to revisit sodium levels in their products.
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
In February, Nu-Tek Salt, Minnetonka, Minn., said that Khosla Ventures, Menlo Park, Calif., has made a significant investment in the company, adding a major partnership and equity position to the company.
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily.
At this year’s IFT Annual Meeting & Food Expo, Wixon will showcase “Tastes That Target Any Generation,” a themed menu that features flavors appealing to Baby Boomers, Gen X, Gen Y and Gen Z in the form of reduced-sodium and reduced-sugar beverages mixes