Sodium Reduction: Where Are We Now?
As the 2010 Dietary Guidelines call for "a gradual reduction in sodium," the charge is on to see how far the food industry has come in terms of sodium reduction. We've compiled salt or sodium-reduction articles and news items from the past five years to see how far food and beverage manufacturers have come and where they're going.
- Demonizing Salt: America's Assault on Salt
- Challenges of Lowering Sodium
- Season with (only) a grain of salt
- Salt Talks Continue
- Bad science slams salt
- Salt health savings house of cards
- Editor's Plate: AMA not worth its salt
- As Different as Salt and Pepper
- PepsiCo Reduces Sodium by Restructuring Salt
- Sara Lee to Reduce Salt Over the Next Five Years
- ConAgra Commits to Take the Salt out of American Diets
- Bumble Bee Foods Completes First Phase of Sodium Reduction in Products
- Campbell Lowers Sodium In Iconic Tomato Soup
But Wait! There's More!
FoodProcessing.com is launching a new discussion panel webcast series. Our first webcast will cover sodium, specifically how food processors can reduce it in their foods and beverages. We've confirmed Bill Banks of Campbell Soup among others to speak at this informative during this informative web event. Learn more or register at http://www.foodprocessing.com/fpseries