Items Tagged with 'sodium reduction'

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Tate & Lyle collaborates with award-winning student team for IFT competition

A Rutgers University student team won a product development competition at the IFT Wellness Conference using Tate & Lyle’s sodium-reduction technology.
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Nu-Tek Food Science introduces a new sodium-reduction solution

Nu-Tek Food Science introduced Nu-Tek Salt Advanced Formula Potassium Chloride, sodium-reduction solution.
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Chr. Hansen introduces SaltLite, an ingredient which enables cheese sodium reduction

Chr. Hansen introduces SaltLite, an ingredient which enables cheese producers to cut sodium content by up to 50% while maintaining taste and texture.
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Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
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.
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Nu-Tek Salt Expands Capacity With Partnership

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.
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How to reduce sodium levels in cheese

Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
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.
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Supplier news

Wixon has taste; Foxx expands catalog; DuPont is admired

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
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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

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1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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