Nigel Kirtley

Nigel Kirtley is vice president, cheese research, development and quality at Kraft Foods, and a member of the Health and Wellness Operating Committee at the Innovation Center for U.S. Dairy. He wrote “Meeting the Challenge of Sodium Reduction” in the May 2011 Dairy Foods.

Articles

ARTICLES

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.
Nigel Kirtley
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.
Read More

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY