Items Tagged with 'sodium reduction'

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

May 16, 2014
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

May 25, 2013
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

May 22, 2013
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.
May 15, 2012
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

April 10, 2012
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.
March 13, 2012
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

March 2, 2012
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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Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

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