Consumer concerns about health and wellness, coupled with a continued uncertain economic future, will set the stage for ongoing food and beverage trends to be stretched to their full potential in 2012 as both industry and consumers tighten their belts on spending and ...More
Food scientists at the National University of Singapore have discovered a method to reduce salt in foods without compromising the taste intensity and pleasantness of the food by replacing salt with naturally-brewed soy sauce, according to a new study published in the ...More
Keeping sodium content low is a priority for most food designers. Salt replacers, flavor enhancers and a host of other tools can ensure low sodium maintains high satisfaction. ...More
The time is right to consider every possible health-and-wellness angle on a food as it takes shape on the bench, whether fat, sodium and calories, or boosting total servings of fruit and vegetables in the food. ...More
Lowering dietary salt intake by just 3 grams per day may significantly boost heart and cardiovascular health by preventing up to 66,000 strokes, 99,000 heart attacks and 120,000 cases of coronary heart disease annually in the United States, according to a new study ...More
Individuals who consume 5 grams of monosodium glutamate (MSG) daily are 30 percent more likely to be overweight or obese than people who consume less than half a gram daily, according to a new study published in the American Journal of Clinical Nutrition. ...More
While better known for adding bubbles to beer and volume to bread, yeast extracts can also build richness and depth of flavor in an array of food products. ...More
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