The US Department of Agriculture (USDA) is relaxing school lunch nutrition standards put in place by the Obama Administration and giving more menu control back to schools. It focuses on flexibility for milk, whole grains and sodium standards.
Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.
A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer...
The United States lists sodium on nutrition labels while salt is more common in the European Union. Salt and sodium are not the same, and a standardized term would only cause confusion.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
