The Philippines Food and Drug Authority (FDA) has announced new changes to sodium content limits and how caloric values are to be displayed on the packaging of pre-packaged processed food products in the country.
Hypertensive and diabetic patients could benefit from diets prepared using low-sodium salt, with blood pressure significantly reduced following an eight-week intervention, findings from a China study showed.
The food industry in Thailand is calling for the development of a more all-rounded solution to reduce sodium consumption, including product reformulation and innovation, amid continuing talk of a salt tax.
Getting the taste right in sodium-reduced food products remains the biggest barrier to overcome in reformulation efforts, according to industry experts.
One-third of toddlers in Australia are consuming excess sodium in their daily diets, with experts stating the situation is so bad that simply reducing snack or discretionary foods intakes is insufficient.
Retailers in Australia should prioritise the sodium reformulation of private label products, which could help prevent over 500 deaths annually, according to a modelling study.
A study by Ajinomoto has revealed that the addition of an umami substance can relieve some of the stress caused by lower food satisfaction in people on a low-sodium diet.
Australian researchers have identified bread, cheese and processed meat products as key dietary contributors of salt requiring sodium reformulation in a new study, urging the government to widen its focus on reformulating these foods to achieve positive...
South Korea-based food technology firm Phyto Corporation (PhytoCo) has doubled the sodium reduction rate of its world-first plant-based salt PhytoSalt - making it the only salt worldwide capable of reducing sodium intake by 40%.
Nissin Food Products (subsidiary of Nissin Foods Group) is reformulating its instant noodles to reduce salt intake for the rising number of Japanese consumers with hypertension.
Australian adults are consuming less than optimal amounts of potassium, while sodium intake is higher than recommended, which may lead to a higher risk for cardiovascular diseases (CVD), hypertension and other non-communicable diseases.
UK-based Iposol is planning to enter the Middle East food industry with its salt reduction product that claims to slash sodium content in finished goods between 30 to 60%.
The sodium density of fast food in New Zealand has dropped by 7%, but the overall increase in serving size has resulted in higher energy and sodium intake, a group of researchers found.
Plans by the Indian food regulator to enforce the publication of sodium content on food labels have come under fire two weeks before a draft policy is released.
Australian researchers have made a breakthrough in investigating salt tolerance in plants which could lead to new salt tolerant varieties of crops, and also answer unresolved questions in plant biology.
Kellogg Australia has reduced the sodium content of its Special K cereals by 15% in a recipe overhaul and says it will take a new, healthier direction in 2014.
Australian soup manufacturers will easily be able to mitigate the costs associated with the recently announced cuts in sodium levels in the country, says a food industry expert.
