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Season with (only) a grain of salt
The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while...
Salt Talks Continue
The Salt Institute justifiably asks “Where’s the outrage?” over the lack of fair play in the science media when salt proves yet again unworthy of being demonized.
Culinary Arts: Salt of the earth
Salt has been used for many thousands of years, in virtually every culture and every country, not only as a condiment, but as a preservative for foods.
Demonizing Salt: America's Assault on Salt
Shaking out sodium looks like the next trans fat for food processors.
Bad science slams salt
Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science,...
Editor's Plate: AMA not worth its salt
It seems the American Medical Assn. (AMA) has decided MDs know more about nutrition than nutrition scientists. They don’t. Few medical schools in this country...
Frito-Lay begins pinching salt
Frito-Lay North America launches Pinch of Salt, a low-sodium version of it's most popular brands: Lay's potato chips, Tostitos, Fritos and Ruffles
Well Noted: When Scientists Go Bad
“Vitamin E is harmful”, “salt is poison”, “organic cookies decimate the endangered orangutan habitat” and “the childhood obesity crisis is a red herring made up by...
Ingredient Round-Up: Savory Flavors
March's Ingredient Round-Up features savory flavors and ingredients, including Kraft Food Ingredients, Cargill, Sunspice, reduced-sodium beverages, salt replacers,...
As Different as Salt and Pepper
Science isn’t salt and pepper — it’s not black and white, says Editor David Feder, in questioning the "science" behind the Center for Science in the ...
