sodium reduction - Page 1

Left to right: ADM's Shelley Rudisill and Jennifer Zhou

ADM shares what’s driving flavor and ingredient customization

ADM hosts a group of media professionals at its global flavor headquarters in Erlanger, Ky.

April 23, 2026

At its global flavor headquarters in Erlanger, Ky., ADM explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction and clean-label ingredients.

FDA’s sodium-reduction guidance targets cheese

More reductions are likely to come.

Joseph Scimeca

November 19, 2021

In October, FDA released long-anticipated guidance on sodium-reduction targets for the food industry — a move designed to encourage the reduction of Americans’ sodium intake, which exceeds the 2,300-milligram limit recommended by the Dietary Guidelines for Americans by nearly 50%.

Using permeate to reduce sodium in dairy foods and beverages

By using permeate, or dairy product solids, it’s possible to reduce salt in many foods and beverages without stripping away the salty flavor.

Susan Larson

August 11, 2016

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.

Supplier news

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.

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.

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.

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.

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.

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.

Sharon Gerdes

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.

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